■ ' ' Bulletin No. 75. 

U. S. DEPARTMENT OF AGRICULTURE, 

w^ %# OFFICE OF EXPERIMENT STATIONS, 

|— ^ . A. C. TRUE, Director. 

DIETARY STUDIES 



UNIVERSITY BOAT CREWS 



W. O. ATWATEE and A. P. BRYANT. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE, 
1900. 




Class. 
Book. 



TX 5H i 



Bulletin No. 75. 



319 



U. S. DEPARTMENT OF ACiRlCUL TURE, 

I 

OFFICE OF EXPERIMENT STATIONS, 

A. C. TRUE, Director. 



r"^^ 



DIETARY STUDIES 



miYERSITY BOAT CREWS. 



W. O. ATWATElt AND A. P. BRYAi^T. 









WASHINGTON: 

G O V E K N M E N T PRINTING; O Ji'F.LC E , 
19 00, • i' 



1 -' * 







w 



t'h 



O 



,ETTliR i)V TRANSMriTAL 



U. S. Detaktiviknt of Acjrk^ultuke, 

Office of P^xpekiment Stations, 

W(/s/i;/i(/fo)>, I), r., I)<ni,J)erlS, 1899. 
Sir: I have the honor to tninsinit herewith a report on dietary 
studies of Harvard and YaU^ I'^niversity hoat crews condueted by Prof . 
W. O. Atwater, special ay-ent in charge of nutrition investigations of 
this Department, and his assistant, A. P. Bryant, under instructions 
given by the Director of this Office. 

These studies were undertalvcn primarily to secure data regarding 
the food requirements of men performing .severe nuiscular work. 
The regular course of diet and exercise pursued by l)oat crews in train- 
ing and the conditions under which the men live at such times give a 
favorable opportunity for ol)taining relatively relia))le data. Few 
statistics of the dietaries of persons thus engaged are availa))le and for 
this reason the results of this investigation are of special interest. 

In the prosecution of the dietary studies of the Harvard crew the 
cooperation of Dr. G. W. Fitz, of the Lawrence Scientific School, 
Cambridge, Mass., was obtained. Dr. W. G. Anderson, director of 
the gynuiasium at Yale University, cooperated in the studies made of 
the Y'ale crew. In the studies of l)oth Y^ale and Harvard crews valu- 
al)le aid was rendered by the matrons and stewards of the clubs where 
the crews had their meals. Without this cooperation it would have 
been difficult to obtain trustworthy statistics. In the execution of the 
investigation Messrs. H. C. Sherman, H. M. Smith, C. F. Walker, and 
H. ]\I. Purr, members of the Office force, rendered material assistance. 
The report is transmitted with the recommendation that it be pub- 
lished as Bulletin 75 of this Office. 

Respectfully, A. C. True, 

Direct(rt\ 
Hon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 



Page. 

Introduction 7 

The crews studied 7 

Plan of the studies 8 

Chemical composition of food materials consumed 8 

Ramphng and analysis of foods 8 

Description of samples of cooked food analyzed 9 

Samjiles taken in connection with dietary studies Nos. 227 and 228.. 9 

Samples taken in connection with dietary study No. 229 10 

Samples taken in connection with dietary study No. 2:50 11 

Samples taken in connection with dietary studies Nos. 281 , 2:)2, and 288 . 1 1 

Percentage composition of foods analyzed 12 

Composition of foods (specially prepared dishes) t-alculat(.'<l from receipts 

for cooking 1-1 

C'Omposition of food materials assumed from averages of analyses of similar 

materials 16 

Details of dietary studies 17 

Dietary study of the Harvard University crew at Cambridge, No. 227 17 

Dietary study of the Harvard Freshman crew at Cambridge, No. 228 26 

Dietary study of the Yale University crew at New Haven, No. 229 31 

Dietary study of the Harvard University crew at Gales Ferry, No. 230 36 

Dietary study of the Harvard Freshman crew at Gales Ferry, No. 231 45 

Dietary study of the Yale University crew at Gales Ferry, No. 232 51 

Dietary study of the captain of theHai'vard Freshman wow at (lales Ferry, 

No. 233 . . ] 59 

Smnmary 63 

5 



DIETARY STUDIES OF UNIVERSITY BOAT CREWS. 



INTRODUCTION. 

The relations of museiihir activity to metabolism of matter and 
energy has been the snl)jeet of a very oonsideral)le amount of investiga- 
tion, especially in Europe. The subject has been studied recently by 
this Department, in cooperation with the Connecticut (Storrs) Station 
and Wesleyan University, with men in the respiration calorimeter, 
where the total income and outgo of matter and energy can be meas- 
ured. More often such investigations have l)een confined to studies of 
the food consumption of people doing a large amount of work. While 
the amount of information thus accumulated is not inconsiderable, the 
food requirements of persons in active training for the performance 
of a very large amount of nuiscular work in a short time does not 
appear to have been the su])ject of a great deal of accurate experi- 
mental inquiry. In fact, with the exception of dietary studies of foot- 
ball teams and a dietary study of the food consumption of Sandow. and 
some observations regarding the food consumption of l)oat crews in 
Europe, few exact observations seem to have l^een made of the actual 
food consumption of persons under conditions similar to those existing 
in cases recorded below. For this reason it was thought that the oppor- 
tunity to make such investigations among athletic young men in active 
training for a contest in which they would be called upon to exert their 
muscular powers to the utmost extent during a limited period would 
be of very considerable interest. 

THE CREWS STUDIED. 

Seven dietary studies are reported in the following pages. They 
represent the food consumption of three ])oat crews and of the cap- 
tain of one of the crews, nameh^ the Harvard ""varsity"'"' crew at 
Cambridge, Mass. (No. 227), and at Gales Ferry on the Thames, near 
New London, Conn. (No. 230); the Harvard Freshman crew at Cam- 
bridge (No. 228) and at Gales Ferry (No. 231); the captain of the 
Harvard Freshman crew at Gales Ferry (No. 233); the Yale ''varsity" 
crew at New Haven (No. 229) and the .same crew at their quarters 
near Gales Ferr}' on the Thames (No. 232). It will thus be seen that 

7 



two studies were made of each crew — one at the universit^y training 
quarters, another after the crews had taken up their quarters at the 
scene of the forthcoming race. The investigation was carried on in 
the spring of 1898 during the month preceding the annual races of the 
Harvard-Yale crews at New London. 

PLAN OF THE STUDIES. 

The general plan consisted in weighing and analyzing the food 
actually consumed for a certain period, account being kept of the 
numl)er of men partaking of each meal and the number of meals 
taken. 

The conditions under which the studies were made were widely dif- 
ferent from those which ordinarily ol)tain in dietary studies of indi- 
viduals or of private families. In every case it was found impossible 
to follow the usual method of determining the amounts of different 
kinds of raw material on hand at the l)eginning, purchased during, 
and left on hand at the end of the study. In three instances (Nos. 
227, 228, and 22V)) a large number of people not members of the crews 
took their meals in the same houses with the crews, and at the training 
quarters on the Thames (Nos. 230, 231, and 232) a considerable number 
of people (including servants) not in active training were served from 
the same kitchen as the crew. For this reason it was found necessary 
to determine the weights of the different kinds of cooked foods as they 
were served at the training tables where the crews ate. All the food 
materials for the crews, the pen-sons not in training but boarding at 
the same house, and the servants were prepared together, and it was 
therefore necessary to take the weights of the cooked food materials 
immediately before they were carried to the table. This necessitated 
the weighing of each kind of cooked food or uncooked food served at 
each meal. All weights were taken on spring balances, which had 
been cali))rated to test their accuracy. 

CHEMICAL COMPOSITION OF FOOD MATERIALS CONSUMED. 

The accuracy and ^-aluc of a dietary study depends in a large meas- 
ure upon a knowledge of the chemical composition of the foods (niten. 
To this end it is desiral)le to sample and analyze all articles of food 
which may vary more or less from the average in composition, or con- 
cerning the composition of which there are few reliable data. It is 
also desiral)le to sample and analyze all foods which form a very 
important part of the diet, since slight variations from the average 
would obviously affect the results to a considerable extent. 

SAMPLING AND ANALYSIS OF FOODS. 

Inasmuch as the data regarding the chemical composition of cooked 
foods are very meager, it was necessary to take numerous samples 



9 

which should represent, as nearly as possil)le, the actual composition 
of the foods served to the crews. These samples, in the main, included 
only those materials which furnished a considera])le proportion of the 
daily diet, such as the meats, potatoes, rice, toast, milk, and cream. 
A few samples, however, were taken of the simple desserts, such as 
apple and tapioca pudding, corn-meal pudding, jellies, etc. In sam- 
pling meats, tish, and poultry, representative slices from (lirtVr(>nt 
parts of the material were selected and preparcnl for analysis in the 
usual manner. 

Portions of both milk and cream, all of the same weight, were taken 
each day as subsamples for the preparation of composite samples for 
analysis. In fact, all samples of the same kind of cooked foods were 
united at the end of the experiment into one composite sample. Thus 
roast-beef loin was served several times and sampled at each serving. 
Only one analysis, however, was made, as the several subsamples 
were united into one composite sample. 

The samples which were taken in connection with dietary studies 
Nos. 227 and 228 were partially dried in the laboratory of Dr. Fitz, 
at the Lawrence Scientific School, Cambridge, Mass. The analyses 
were completed later at Middletown, Conn, The samples taken in 
connection with the other studies were placed in glass jars and pre- 
served with formalin until they could be sent to the chemical labora- 
tory of Wesleyan University, at Middletown, Conn., where the}' were 
analyzed. 

The methods of analysis were those of the Association of Ofiicial 
Agricultural Chemists,^ with such minor modifications as experience 
in the analysis of food materials in this laboratory has shown to be 
desirable. 

DESCRIPTION OF SAMPLES OF COOKED FOODS ANALYZED. 

A description of the cooked foods analyzed in connection with the 
dietary studies of the boat crews follows: 

SAMPLES TAKEN IN f^ONNECTION WITH DIETARY STUDIES Nos. 227 AND 22S. 

No. 2855. Oatmeal boiled. — The oatmeal from which this was prepared was ordinary 
rolled oats, and the proportion of water to oatmeal was such as is ordinarily used. 

No. 2866. Lamb chop^, broiled. — Tliis sample represents only the leaner meat, such 
as was actually eaten by the men. The chops, as purchased, were trimmed quite 
closely before broiling, the larger portion of the clear fat, but not the bone, being 
removed. The bone was served with the chops at the table, and the material dis- 
carded (refuse and waste-) consisted practically of l)one with a little lean meat 
attached. In this, as in all other cases where meats were sampled in connection 
with these dietaries, the sample represents as nearly as possible the actual i-ondition 
of the meat as eaten. 

'IT. S. Dept. Agr., Di^dsion of Chemistry Bui. 46, revised edition. 

'^The term "waste" as used in this article refers in general to edible material not 
eaten, while "refuse" is applied to the inedible portion. Thus bone is considered 
as refuse, while the meat adhering })ut not eaten is waste. 



U) 

No. 2867. MtUlon chop^t, hroiled. — As in No. 2866 thin represents the leaner portion 
of mutton chops without the bone. 

No. 2868. Com cakes. — These were baked in nuifliu tins and might he called " corn 
muffins." Their appearance was very much like the so-called "johnnycake." 

No. 2869. Toast, drij. — Bread toasted until extremely dry and brittle. The l)read 
was all homemade. 

No. 2870. Roast beef, loin. — This was served sliced and with nearly all the fat 
removed. The sample represents the lean part of the meat as actually eaten. 

No. 2871. Potatoes, creamed. — The potatoes were cooked with milk, a little flour, 
salt, etc. 

No. 2872. Beefsteak, hroiled tenderloin. — This sample represents the portion actually 
eaten. 

No. 2873. Chicken and- tomato soup. — The soups were made from soup stock pre- 
pared in the house where these dietary studies were carried on. The stock was 
fiavorecl in several ways to produce different soups. As regards composition this sam- 
ple may be fairly assumed to represent several other soups consumed in this dietary. 

No. 2874. Rice, boiled. — To the cooked rice a little cream and sugar were added. 

No. 2875. Roast turkey, witJi dressing. — The sample represents several ])ortions of 
meat from different parts of the turkey with such an amount of dressing as would 
ordinarily be served on the table. It was considered impracticable to separate the 
dressing and the meat. The sample therefore represents the average composition of 
the edible portion of turkey including the dressing. 

No. 2876. Siveet potato, masJied and se((soned. — The potato was mashed and butter 
and some sugar added. 

No. 2877. Potatoes, mn.'ilied and xe.aMmed. — Irish potatoes were mashed and milk and 
butter were added. 

No. 2878. Apple tapioca p>iddi)ig. — This ajtpeared to be the usual jyroduct of domes- 
tier cookery. 

No. 2879. Roast lamb, leg. — This sample represents the lean portion actually eaten. 

No. 2880. Indian-meal pudding. — This was made of Indian meal, eggs, etc. 

No. 2881. Spanish ma^-kerel, hroiled. — The fish was spread open and l)roiled quickly 
over a hot fire. 

Nos. 2882-2885. Waste.^ — These samples represent waste from the table which was 
so intermingled that it was impossible to separate the different food materials. As a 
rule the different food materials in the waste which came from the table were sep- 
arated and the weights deducted from the original weights served. 

SAMPLES TAKEN IN CONNECTION WITH DIETARY STUDY No. 229. 

No. 2886. Roast beef, rib. — This sample represents the lean portion actually eaten. 

No. 2887. Lamb chops, broiled. — These were trimmed nearly free of fat before broil- 
ing, and the sample represents the meat actually eaten. 

No. 2888. Sirloin .steak, baked. — This was beef loin cut in pieces about 3 inches thick 
and baked for a short time in a hot oven. 

No. 2889. Chicken fricassee. — This included the gravy which was thickened with 
flour. 

No. 2890. Potatoes, mashed and seasoned, with the addition of milk and butter. 

No. 2891. Hominy, boiled. — Ordinary crushed hominy (maize) cooked in water. 

No. 2892. Soup. — This sample was composed of different soups served during the 
time of the dietary study. 

No. 2893. Oatmeal water. — Consisting of water in which oatmeal had been stirred 
up and the heavier particles allowed to settle. 

^ See footnote, page 9. 



11 

SAMPLES TAKEN IN CONNECTION WITH DIRTAKY STI'DY No. 230. 

No. 2894. RnaM heef. — As served. In this and tlie following studies the meats 
were not trimmed closely. It was therefore thought best to sample the meat as 
served and also to sample the waste which was returned from the table. The total 
weight of meat served and of waste returned from the table, together with their per- 
centage I'omposition, furnish data for the calculation of the percentage composition 
of the meat actually eaten. The figures given in Tal)le 1 include these latter values. 

No. 2895. Roast beef, iraste. — This sample represents the waste in No. 2894. 

Nos. 2896, 2897. Beefsteak, broiled.— This was rather lean steak. No. 2896 repre- 
sents the meat itself. No. 2897 the waste. 

Nos. 2898, 2899. Lamb chops, broiled. — No. 2898 represents the meat served and 
No. 2899 the waste. 

Nos. 2900-2902. Capon, irilJi stuffing. — The sample No. 2900 taken represents three 
portions as served — the wing, with a portion of dressing; leg, with portion of dress- 
ing, and the breast, with dressing. The sample represents the edible portion only. 
No. 2901 represents the waste and 2902 the stuffing. 

No. 2903. Butter. — This was of good quality. 

No. 2904. Omelet. — Prepared with eggs, butter, and a little milk. 

No. 2905. Onions, boiled. — These were seasoned and butter added. 

No. 2906. Pudding.— This sample represents a composite of several different kinds 
of pudding which were served during the study. 

No. 2907. Asparagus. — Cooked, and butter added. 

No. 2908. Spinach. — Cooked, and prepared with l)utter. 

No. 2909. Potatoes, mashed and seasoned. — With milk and butter added. 

No. 2910. Toast, dry, from, wlieat bread. — The bread was not toasted as much as in 
dietary study No. 229. This will be seen by the larger proportion of water contained 
in this sample. 

No. 2911. Turtle soup. — A thick soup. 

No. 2912. Ice cream. — Only the fat was determined in this sample. 

No. 2913. Hominy, boiled. — This was cooked in the ordinary way. 

No. 2914. Oatmeal, boiled. — This was cooked in the ordinary way. 

No. 2915. Potatoes, creamed. — Cooked with a little milk, flour, etc. 

No. 2916. Beet greens, boiled. — With a little butter added. 

No. 2917. Thin souj}. — This sample represents a composite of different thin soups 
served during the study. 

SAMPLES TAKEN IN CONNECTION WITH DIETARY STUDIES Nos. 231, 232, AND 233. 

No. 2918. Potatoes, mashed and seasoned. — Prepared with milk and butter. 

No. 2919. Rice, boiled, plain. — Rice cooked in water. 

No. 2920. Oatmeal, boiled. — Cooked in water in the usual way. 

No. 2921. Green j)eas, boiled. — The fresh i)eas were cooked in water. 

No. 2922. Rice custard. — This was made with rice, eggs, milk, and sugar. 

No. 2923. Macaroni, boiled. — Prepared in the usual manner, but without cheese. 

No. 2924. ToaM, dry. — The toast was not as dry as in dietary studies Nos. 227 and 
228, in which it was so crisp as to crumble at the first touch. 

No. 2925. Soup. — A composite sample representing several kinds of soup served dur- 
ing the study. 

No. 2926. Bluefish, broiled. — This was cooked in the ordinary %'ay. 

Nos. 2927, 2928. Turkey, rousted. — No. 2927 represents the meat actually served 
and No. 2928 the portion returned from the table as waste. 

No. 2929. Stra.wberries, stewed. — Some sugar was added to the fruit. 

No. 29.30. Strau-herry jelly. — A conmiercial product. 



12 

Nos. 2931, 2932. Roasi, Iamb leg. — No. 2931 represents the meat actually served and 
No. 2932 the waste returned from the table. The percentage composition of the food 
eaten was calculated as explained in the description of Nos. 2894 and 2895. 

No. 2933. Crexnu. — Fat only was determined. 

No. 2934. MUk.—Yai only was determined. In this sample and No. 2933 the propor- 
tions of protein and carbohydrates were assumed to be the same as in ordinary cream 
and milk. 

No. 2935. Waste from lamh chopa. — This consisted of bone, fat, and a little lean. 

Nos. 2936, 2937. Beef fillet. -^These two samples represent the edible portion of the 
beef. No. 2936 being a sample of the meat served and No. 2937 a sample gf the waste 
returned from the table. 

Nos. 2938, 2939. Porterhowe .s/^aA'.— No. 2938 represents the portion served, and No. 
2939 that rejected. 

Nos. 2940, 2941. Roa.tt, mutton leg. — No. 2940 represents the portion served and No. 
2941 the portion returned from the table as waste. 

Nos. 2942, 2943. Sirloin .steak, broiled. — No. 2942 represents portions served and No. 
2943 the portion returned from the table as waste. 

No. 2944. Ste.vjed prunes. — Dried prunes stewed in water, with the addition of some 
sugar. 

No. 2945. Stewed figf<. — The dried fruit was stewed with water and some sugar. 

No. 2946. Orange marmalade. — This was one of the well-known brands put up in 
cnx'kery jars. It contained pulp and peel. 

No. 2947. Chicken sandcich. — This sample represents sandwiches made in the 
ordinary manner, with a small amount of chicken between thin slices of bread. 

No. 2948. Egg sandwiclt. — Chopped hard-boiled egg between tliin slices of bread. 

PERCENTAGE COMPOSITION OF FOODS ANALYZED. 

Table 1 shows the percentage composition of all samples of foods 
analyzed in connection with the studies reported below. The per- 
centage composition is computed on the basis of edil)le material (freed 
from refuse) as served. No account was taken of the amount of 
refuse, as it was not found possible to obtain samples w^hich would 
accurately represent the average refuse in the ditferent foods, espe- 
cially meats. 

The figures in the column at the left hand, ''Reference number," 
refer to corresponding figures in parentheses in the tables beyond, 
giving the detailed results of the dietary studies. Their significance 
is more fully explained on page 21. 

Table 1. — Percentage composition of foods analyzed vt. connection vnth dietary studies of 

university boat crews. 



Refer- 
ence 
No. 



Food. 



Sampled in connection with dielary 
studies No^227 and 228. 

Beef, roast loin 

Beef, broiled tenderloin 

3 ! Mutton, broiled lamb chops 

4 ' Mutton (lamb) , roast leg 

6 , Mutton, broiled chops 

6 Spanish maokert'l, broiled 

7 Poultry, roast turkc'V with stuffing.. 

8 Soup, chicken and tomato 

9 Milk 



Labora- 
tory No. 



2870 

2872 
2866 
2879 
2867 
2881 
2875 
2873 



Per ct. 
69.5 
64.6 
43.4 
67.1 
50.1 
68.9 
65.0 
84.3 



Protein 
Nx6.25. 



Per ct. 
20.7 
23.0 
21.1 
19.7 
19.2 
23.7 
17.0 
10.5 
3.3 



Per ct. 
19.6 
11.8 
34.7 
12.7 
29.6 

6.5 

10.9 

.8 

5.8 



Carbo- 
hydrates, 



A.sh. 



Perct. 


Per ct. 
1.0 




1.3 




1.1 




.8 




1.1 




1.4 


b.b 
2.4 
5.0 


1.6 
2.0 



13 



Tahle J . — J'frniiliii/r 



itnpoailioii (if fiiodx <iii<iliizt(l ill <-iiiiiii 
uidcera'dij boat O'i'ws — Contiiuied. 



'(■linn ir/lli iliiiiiri/ xNidiii^ iif 



Refer- 
once 
No. 



Labora- 
tory No. 



Water. 



Protein 

NX6.25. 



I ('arbo- 
I hydrates 



Ash. 



Sampled in connection with dietary 
studies JS'os. i'i7 and 228 — Cont'd. 



Cream 

Oatmeal, boiled 

Rice, boiled, with cream and sugar. 

Corn bread 

Toasted wheat bread 

I'dtatiKS, creamed 

I'dtatiics. mashed and sea.soned 

Sweet potatoes, mashed andseasoned 

Pudding, apple tapioca 

Pudding, Indian meal 



Sampled in connection with dietary 
studies Nos. 230, 231, and 233. 



Beef, roast fillet 

Beef, broiled porterhouse steak 

Beef, broiled porterhouse steak, 

waste 

Beef, broiled porterhouse steak, 

eaten 

Beef, broiled sirloin steak 

Beef, broiled sirloin steak, waste. . . 

Do 

Beef, broiled sirloin steak, eaten. . . 

Lamb, roast leg (served) 

Lamb, roast Icsr, waste 

Lamb, !■( last IfL;, eaten 

Lam) I (•h()p^, waste 

Lamb chops, eaten a 

Mutton, roast leg 

Mutton, roast leg, waste 

Mutton, roast leg, eaten 

Bluefish, l.in liled 

Poultry, roast turkey 

Poultry, roast turkey, waste 

Poultry, roast turkey, eaten 

Soup 

xMilk 

Cream 

Oatmeal, boiled 

Rice, boiled 

Rice, custard 

Macaroni 

Toasted wheat bread 

Chicken sandwich 

Egg sandwich 

Peas, fresh boiled 

Potatoes, mashed and seasoned 

Figs, stewed 

Prunes 

Orange marmalade 

Strawberries, stewed 

Strawberry jelly 



2^05 
•2874 
2868 
2869 
2871 
2877 
2876 
2878 
2880 



2936 
2938 



2942 
2943 
2937 



2931 
2932 



2935 



2940 
2941 



2926 
2927 
2928 



2925 



Sampled in connection with dietary 
study No. 220. 



Beef, roast rib 

Beef, baked sirloin steak. . . 

Lami) chops, broiled 

Poultry, fricasseed chicken. 

Soup, chicken 

Milk 

Cream 

Hominy 

Oatmeal water 

Potatoes, mashed 



Samjilcd in connection with dietary 
study No. 232. 



Beef, roast, as served , 

Beef, roast, waste 

Beef, roast, eaten 

Beef broiled steak . . 



2920 
2919 
2922 
2923 
2924 
2947 
2948 
2921 
2918 
2945 
2944 
2946 
2929 
2930 



2886 
2888 
2887 
2889 
2892 



2891 
2893 
2890 



2894 
2895 



Per ct. 



84.5 
82.0 
35.0 
15.3 
68.9 
77.4 
51.9 
70.1 
60.7 



63.3 

42.7 



49.8 
43.9 
42.0 



50.8 
46.7 



51.0 
45.4 



68.2 
52.0 
43.9 



89.8 



82.4 
82.7 
59.4 
78.4 
28.6 
48.5 
41.4 
73.8 
81.2 
56.5 
55.5 
14.5 
74.7 
71.5 



57.2 
63.8 
50.4 
67.5 
93.5 



79.4 
'76.6 



54. 2 
43.2 



56.9 



Per d. 
2.5 
2.8 
1.9 
8.0 
12.8 
3.6 
2.2 
3!o 
.3 
5.5 



22. 6 
19.8 

18.8 

20.1 
25.3 

25. 1 

23. 2 
25. 9 
27.8 

19. 1 
30.9 
12.1 
26.1 
23.3 
18.1 
2.5.4 
25. 9 
27. 8 

29. 2 
27.6 

5.2 

3.3 

2.5 

3.2 

1.6 

4.0 

3.0 

11.4 

12.3 

9.6 

6.7 

1.6 

1.2 

1.2 

.6 

.7 

1.0 



21. 5 
24.0 
25.2 
17.6 
2.6 
3.3 
2.5 
2.2 



17.7 
1.5.1 
19.2 
26.7 



Per cl. 

16.3 

.5 

.1 

9.8 

3.2 

3.1 

1.0 

2.1 

.1 

4.8 



12.7 
3.5.7 

38. 

35.0 
23.5 
31.3 
35.4 
18.6 
20. 5 
32. 5 
16.2 



18.5 

24.6 

35. 8 

20.0 

4.5 

18.4 

25. 3 

16.9 

2.3 

4.0 

15.5 

.7 

.1 

4.0 

1.5 

1.0 

5.4 

12.7 

3.4 

.4 

. 3 

.7 

.1 



21.1 
10.2 
24.3 
11.5 

.5 
4.0 
18.3 

_2 

!i 

3.5 



27.5 
41.4 
19.5 
15.1 



Per ct. 
4.5 
11.5 
1.5.7 
44.5 
67.1 
22.4 
18.0 
42.1 
29.3 
27.5 



1.5 
5.0 
4.5 
13.0 
15. 5 
31.4 
15.8 
.56. 8 
32.1 
34.5 
14.0 
1.5.4 
40.9 
41.0 
84. 5 
24.0 
27.1 



2.4 
2.3 
5.0 
4.5 

17.7 
.6 

16.9 



a The lamb chops of which No. 2935 represents the waste could not be sampled, as all were required 
for the crew. The composition of the meat eaten is assumed from Nos. 2935 and 2931, leg of lamb. 



14 

Taijlk 1. — PrrrcnlU'/c coiapoKillon uf fixxh aii/dyzi'd In coinu'cl'itiii irilh i/i{'l((ri/ .sIik/Ii'.s of 
university boat crews — Continued. 



Refer- 
ence 
No. 



Sniii]>led in cunnection. tvilli dietary 
ntudy Ao. 232 — Continued. 



Beef, broiled, waste 

Beef, broiled, oaten 

Lamb, liroilcd cliops 

Lamli, l)r()ik'<l cliops, waste 

Laml), l)r()iU'd chops, eaten 

Poultry, cajion 

Poultry, ea] ion, waste 

Poultry, (ill M in, eaten 

Poultry, eapon, stuffing 

Poultry, eapon and stuffing, as eaten. 

Egg omelet 

Butter 

Soup 

Soup, turtle 

Milk 

Hominy, boiled 

do." 

Oatmeal, l)<)ile(l 

Toasted wlu'at bread 

Puddiii.s,', cc imposite of various kinds. 

AspaniKUs, (■oi)ke<l 

Beet greens, Ijoiled 

Onions, cooked and sea.soned 

Potatoes, creamed 

Potatoes, mashed, cooked, and sea- 
soned 

Spinach 



Labora- 
tory No. 



2898 
2899 



2902 



2904 
2903 
2917 
2911 



2913 



291-1 
2910 
2906 
2907 
2916 
2905 
291.5 

2909 
2908 



Per ct. 
51.5 



46.4 
56.4 



60.0 
52.6 



67.8 



66.8 
13.6 
96.2 
85.4 



5.3 



8.5.9 
28.0 
59.7 
91.6 
89.5 
91.2 
80.5 

78.0 
'89.8 



Protein 
Nx 6.2.5. 



Per ct. 

23.9 

27.9 

21.3 

12.0 

26.3 

27.0 

22.8 

28.6 

7.7 

23.1 

14.4 

1.0 

1.8 

6.6 

3.3 

1.5 

1.9 

2.5 

11.7 

4.8 

2.1 

2.2 

1.2 

1.8 

2.0 

2.1 



Fat. 



Per ct. 

23.8 

11.4 

30.8 

30.6 

31.0 

11.5 

22.4 

7.3 

9.3 

7.8 

17.0 

82.4 



1.8 

3.3 

.1 

.2 

.5 

1.4 

8.8 

3.3 

3.4 

1.8 

3.4 

4.5 
4.1 



Carbo- 
hydrates. 



13.5 

3.6 

.6 



.6 

4.4 

5.0 

11.6 

14.6 

10.3 

.57.5 

25. 6 

2.2 

3.2 

4.9 

12.3 

13.9 
2.6 



Ash. 



■(■/. 
1.4 



1.4 
1.0 



1.3 
1.5 



1.2 
3.0 
1.4 
1.8 



.8 
1.4 
1.1 

.8 
1.7 

.9 
2.0 

1.6 
1.4 



COMPOSITION OF FOODS (SPECIALLY PREPARED DISHES), CALCU- 
LATED FROM RECEIPTS FOR COOKING. 

In a minilKn- of instances it was not deemed necessaiy to .sample 
desserts and other specially prepared dishes, and yet it was desirable 
to learn approximately their percentage composition. This was done 
by taking into account the proportions of different raw ingredients 
which entered into the cooked food, their composition (assumed from 
previous analyses), and the actual Aveight of the cooked food. From 
these data the percentage composition of the cooked product was 
calculated. 

Description of '^iiiadf dis/w-s^'' desserts^ etc. — The proportions of the 
different materials used in the preparation of the made dishes, des- 
serts, etc., were as follows : 

Broiled diicketi. — Very small spring chicken.s were cut in half and broiled. The 
weight of two dressed chickens imcooked was ] pound 13 ounces, and after broiling, 
1 poiutd 6 ounces, making a loss of 7 ounces, or 24 per cent. In calculating the per- 
centage composition for this broiled chicken that of raw young chickens has been 
taken, and a loss of 20 per cent of water in broiling was arbitrarily assmned. 

iScrambled eggs. — Three dozen eggs, 1 pint of milk, and 1 pint of cream were used. 

Eggnog {reference No. 78, Table 2) . — This was made in the jiroportion of 2 eggs, 
1 oiuice of sugar, 5 ounces of milk, and 2i oimces of whisky. 

Eggnog {reference Xo. 79, Table 2) . — Two eggs, 3 ounces of sugar, 4 ounces of milk, 
and li ounces of whisky were used. 

Codfisli cakes. — In the preparation of these, 1 pomid 12 ounces of potatoes, 8 oimces 
salt codfish, 8 ounces eggs, and 2 ounces butter were used. 



15 

Ice cream. — In tlii' prei)arati(m of tlic ice civaiii in dietaries Nos. 228 and 232, 4 gal- 
lons of thin cream (lO.H per cent fat), 14 eggt<, Hi pounds of sugar, and 2 pounds of 
candied cherries were used. The chocolate ice cream served in dietary No. 229 was 
made in the proportion of 1 quart of cream, 1 pint of milk, 2 eggs, 2 ounces of flour, 
and 1 pound of sugar. Sutheient chocolate was added to give flavor. 

Boiled nmcaroaL — In the preparation of this dish 2 pounds and 13 ounces of dry 
macaroni was hoiled in water until soft; the superfluous water was then poured off 
and the macaroni weighed. The weight of this boiled macaroni was 12 pounds 13 
ounces, showing that it had absorl)ed 10 pounds of water. Eight ounces of l)utter 
was added before serving. 

Cup castnrd. — This was made in the proportion of 1 cpiart of milk, 3 eggs, and one- 
half pound of sugar. In computing the comjiosition of the cooked i-ustard no allow- 
ance was made for loss of water during cooking, since it was believed that this loss 
was small. 

Custard puddhig. — The kinds and proportions of ingredients were 1 quart milk, one- 
half pound sugar, and 4 eggs. As in the case of cup custard, no allowance was made 
for loss of water during cooking. 

Bread jmddhig. — This was made from 12 eggs, 3 quarts of milk, 3] pounds fresh 
bread, and Ij pounds sugar. 

Rice padding. — In the preparation of this pudding one-half cup of rice and one-half 
jiound of sugar were added to 1 quart of milk. 

Straicherrt/ .■^hurtcake. — This was found to consist of cake (apparently sponge cake) 
and berries, in the proportion of 2 ounces of cake to 3 ounces of berries with one-half 
ounce of whipped cream. 

Salad dressing. — Made of olive oil, mustard, salt, and vinegar. The proportion of 
oil to the sum of other ingredients was 2 to 1. 

Scdad dressing. — One-half cup of butter, the yolks of 4 eggs, and the juice of 2 
lemons were used in the preparation of this dressing. 

Beels, hoiled. — To 10 pounds of boiled beets 4 ounces of butter was added before 
serving. The composition of the boiled beets was assumed to be the same as the 
uncooked, although there was probably a loss of sugar in cooking. 

Pcmmips, boiled. — These were prepared by adding 4 ounces of butter to 10 pounds 
of boiled parsnips. As in the case of beets, the composition of the cooked parsnips 
was assumed to be the same as the raw parsnips, although there was probably more 
or less sugar lost during boiling. 

Potatoes, fried. — Boiled potatoes were cut in slices and fried. It was assumed in 
this case that 1 pound of potatoes would take up 1 ounce of fat in the frying. 

Coffee jelly. — Two ounces of gelatin and 1 pound of sugar were dissolved in 4 
pounds of water and allowed to harden, coffee infusion being added to give the 
desired flavor. 

Currant jelly. — This was a home-made article and was prepared from equal quanti- 
ties of sugar and currant juice. 

The calculated percentage composition of the foods prepared in the 
manner just described is shown in Table "2. Only the proportions of 
protein, fat, and carbohydrates were calculated, as the proportion of 
water and ash made no difference in the calculation of the results of 
the dietary studies. 



IB 

Tahle 2. — Ojinpoi<ilioii of cimk-cd /ou(l,-< <i.^ (■(tlcalutcil fniiii tlif j/ropurlion iukI coiiipu.sllion 

of their raw ingredientK. 



Refer- 
ence 
No. 


Food.s. 


Protein. 


Fat. 


Carbo- 
hydrates. 


76 


Broiled chickens a 


Per cent. 
28.5 
9.9 
6.7 
5.9 
8.2 
2.7 
3.0 
2.5 
4.0 
4.4 
4.8 
3.1 
2.6 


Per cent. 
2.2 
9 8 
5.3 
5.0 
6.0 
13.5 
9.9 
3.5 
4.1 
5.5 
5. 2 
4,2 
6.5 
65.0 
47.4 
2.2 
2.6 
6.4 


Per cent. 


77 


Scrambled eggs 


1.5 
16.0 
30.3 
13 3 
16.5 
28 2 


78 


Eggnog 


79 


\)o 


80 


Codfish calies 


81 


Icecream 


82 


Ice cream , chocolate 


83 


Boiled macaroni 


15 4 


84 


Cup custard ... 


20 8 


85 


Custard pudding or baked custard 


20 


86 


Bread puddiny^, lidiled 


2'' 5 


87 


Rice jjudilint;, boiled 


29 1 


88 


Strawberry sliorlcake 


27 7 


89 


Salad dressing 




90 


Do : 


7.7 
1.6 
1.6 
2.2 
2.2 




91 


Boiled beets 


10 


92 




13 2 


93 


Fried [loiatoesft 


18 5 


94 




19 6 


95 


Currant jelly 




53.8 













a Assuming loss of one-fifth the weight in cooking. 

6The assumption was made that 1 ounce of lard would he l.-iken u|> in frying 1 ixnnid of potatoes. 



COMPOSITION OF FOOD MATERIALS ASSUMED FROM AVERAGES 
OF ANALYSES OF SIMILAR MATERIALS. 

A.s was stated above, onh^ those food materials were analyzed which 
furnished a large proportion of the daily nutrients or were in some 
prepared form, the composition of which could not be estimated from 
tables of averages. The composition of a number of cooked foods 
was calculated from the composition of the ingredients used in pre- 
paring them. In addition to the articles included under these two 
groups there were a number of foods whose composition was estimated 
from a table of averages. It is believed that this is sufficiently accurate 
because either the composition of these articles has not been found to 
vary greatly in different investigations or the amount used was small 
and hence any error in the assumed composition would not materially 
affect the results of the dietary studies. 

The composition assumed for the articles thus referred to is shown 
in Table 3. The values represent the commonly accepted averages and 
are essentially the same as those given in a recent publication of this 
Office^ showing the average composition of American food materials. 

^ U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 



17 

Table 3. — AsiminnI perctidfujc ronipositloii of foods used in <Uetari/ slvjlien of unlirrsiijf 

boat creivs. 



Refer- 
ence 

No. 



96 
97 
98 
99 
100 
101 



102 
103 
104 
105 
106 
107 
108 
109 
110 
111 
112 
113 
114 
115 
116 
117 
118 
119 
120 
121 



122 
123 
124 



125 
126 
127 
128 
129 



Foods. 



ANIMAL FOOD. 



Beef extraet. 

Bacon 

Clams 



Eggs, poached. 
Butter 



VEGETABLE FOOD. 



Graham crackers 

Graham muffins 

Rye gems 

Wheat bread 

Wheat, shredded wheat biscuit. 

Sugar 

Olive oil 

Asparagus 

String beans 

Lettuce 

Peas, canned 

Potatoes, baked 

Potatoes, French fried 

Tomatoes 

Tomatoes, stewed 

Apple sauce 

Dates 

Figs 

Oranges 

Strawberries 



UNCLASSIFIED FOOD. 



Soup (consomme) . . 
Soup, cream of pea. 
Soup, tomato 



ALCOHOLIC BEVERAGES, (l 



Ale 

Beer 

Claret 

Wine, port. 
Whisky 



Refuse. 



11.3 



Water. 



31.8 
80.8 
64. 9 
73.2 
11.0 



5.0 
34.3 
36.1 
35. 1 

7.9 



94.0 
S7. 7 
94.7 
74.1 
74.6 
2.2 
94! 3 
94.0 
61.1 
13.8 
18. 8 
88.3 
90.4 



89.3 
87.7 
90.0 



Protein. 



Per ct. 
35.1 
15.5 
10.6 
13.1 
14.8 
1.0 



9.8 
8.6 
9.6 
9.4 
10.6 



1.8 
2.3 
1.2 
6.6 
2. 6 
6.8 

.9 
1.2 

.2 
1.9 
4.3 

.8 
1.0 



3.7 

2.6 
1.8 



Fat. 



Per ct. 

1.6 

42.6 

1.1 

9.8 

11.0 

85.0 



13.6 
1.3 
.5 
1.2 
1.4 



100.0 

'.s 

.3 
.4 
.1 
39.8 
.4 
.2 
.8 
2.5 
.3 



.1 
2. 7 
LI 



Carbo- 
hydrates. 



Per ct. 

h'.i 



69.7 
54.3 
52. 2 
.53. 2 

78.4 
100. 



3.3 

8.9 

3.9 

17.9 

21.7 

46.7 

3.9 

4.0 

37.2 

70.6 

74.2 

10.3 

7.3 



5.7 
5.7 
5.6 



14.1 
11.5 
16. 5 
24.6 
76.5 



11.0 
2.3 
.9 
1.0 
3.0 



1.9 
1.1 
1.6 
1.1 
1.7 



.7 

.8 

.9 

1.0 

1.0 

4.5 

.5 

.6 

.7 

1.2 

2.4 

.6 

.6 



1.2 
1.3 

1.5 



a The values under carbohydrates in alcoholic beverages include not only any sugar which might 
be present, but also the alcohol, 1 gram of this being calculated as isodynamically equivalent to 1.7 
grams of carbohydrates. (One gram of sugar or starch has a heat of combustion of about 4.10 calories, 
while a gram of alcohol has a heat of combustion of 7.07 calorics.) 

DETAILS OF DIETARY STUDIES. 

In the following pages are given tlie detailed description of the con- 
ditions under which the dietary .studies were made, and of the Icinds 
and amounts of foods actually consumed and the amounts of nutrients 
computed to be eaten per man per day. 



DIETARY STUDY OF THE HARVARD UNIVERSITY CREW AT 
CAMBRIDGE (No. 227). 

The lirst of the dietary studies here reported was conducted with 
the Harvard "varsity" crew at their quarters in Cambridge. It 
began with breakfast on Monday, May 23, 1898, and closed with din- 
ner Saturday evening, May 28, thu,s covering six days. 
12810— No. 75^—2 



18 

The training table was in a house rented for the purpose, although 
other chibs were boarded in the same house. These included students' 
clubs of men who were willing to pay high prices for the hearty diet 
of the training tables. The men who were training for the annual 
track athletic contests at Mott Haven, N. Y., also took their meals 
at the same place. 

Conditions. — The crew had a dining room to themselves. The total 
number of boarders in the house where the crew had their training 
ta])les was not far from 100. With this large number of people fed 
from a single kitchen it was impossible, under the existing conditions, 
to obtain statistics of raw food materials consumed by the crew and it 
became necessar3% as explained above, to take the weights of the 
cooked foods immediately ])efore they were carried to the table. It 
was also necessary to sample and analyze many of the cooked foods. 

The diet was simple. Roast and l)roiled ]>eef and lamb, fricasseed 
chicken, roast turkey, and broiled lish, made up the meats. Eggs 
were used plentifully either raw, poached, or ])oiled in the shell. 
Large amounts of milk and cream were also consumed. Oatmeal, 
hominy, and shredded wheat were eaten largely, and corn cakes were 
occasionally served. Bread Avas almost always taken in the form of 
dry toast. Potatoes were served twice a day. These were sometimes 
baked, sometimes boiled and mashed with a little milk and butter 
added, and at other times '■'creamed.'" Boiled rice, prepared with a 
little cream and sugar, was served instead of potatoes at some meals. 
Beets, parsnips, green peas, and tomatoes were used to furnish a variety 
of vegetables. Macaroni was occasionally served. For dessert, apple 
tapioca pudding, custard pudding, or other pudding containing a large 
proportion of milk and eggs was used. The members of the crew 
were allowed beer once a day. Milk was obtained from one of the 
large creameries supplying that vicinity and was of unusual quality, 
containing 5.8 per cent of butter fat. A very thick, heavy cream was 
also purchased, which was diluted about one-half with milk. The 
mixture, or thin cream, contained about 1() per cent of butter fat. The 
beef used during the studies was entirely from the loin. The roasts 
were sometimes from the iillet, sometimes the ordinary loin roast with 
bone. The meat was sliced, freed from practically all of the clear 
fat, and sent to the table in a large platter, from which the individual 
men were served. The beef was cooked rare, though not unusually 
so; some of the other club tables in the same house had nmch rarer 
meat. The beefsteak was freed from bone and from nearly all the 
visible fat before being served. 

Lamb chops were served with the bone. Lamb and mutton roasts, 
which were all from the leg, were also clear meat, trimmed so as to be 
practically free from visible fat. The turkey used was shipped from 
a distance and had been kept in cold storage. It was baked with force 



19 

meat, i. e., "stuffing" or ""dressing," although but little of this latter 
was served to the crew. Chicken was always fricasseed and served 
free from all bones, with the exception of those of the leg and wing. 

Broiled tish, usually l)luelish or Spanish mackerel, was very com- 
monly served for breakfast, as were also eggs, either i-aw or poached. 
No pastry was allowed, and the puddings were, as al)ove stated, com- 
posed largely of eggs and milk. A small amount of coffee jelly was 
served, and at one meal during the study ice cream. No fresh fruit 
was served, with the exception of oranges for breakfast. Stewed 
prunes, rhubarb, or apples were also eaten, prunes most abundantly. 
No beverages were allowed other than water, milk, and beer. Break- 
fast was served at 8, lunch at 1, and dinner at <> o'clock, although one 
or the other of the crews was usually late to dinner. 

About half an hour before meals the chemists who were conducting 
the dietary studies were on hand to weigh the food materials which 
were sent to the table before the meal began. These were oranges, 
raw eggs, sugar, butter, milk, and cream, and occasionally cold roast 
beef. The dishes in which food wa.s to be placed were weighed empty 
and after the food had been put in them, ))oth weights l)eing recorded. 
In case any dish came back empty during or after meals it was not 
weighed again, hut the difference between the original weight of the 
dish and the weight of the dish and contents was taken as the measure 
of the amount of that particular food eaten. If some of the food still 
remained upon the dish, the final weight of dish and remaining food 
was ascertained, and the difference between this and the weight of the 
dish and food when served was taken as the weight of the food eaten. 
At times there would be two or more dishes of the same kind of cooked 
food served. In each case the total weight was recorded. 

More or less ])utter was used in the kitchen in the preparation of 
the food. As a rule, it was impossible to determine the exact amount. 
The butter poured over the steaks, chops, and fish appeared to be 
largely untouched, coming back in the platter at the end of the meal. 
Of course some of this butter uuist have been eaten; it hardly seems 
probable, however, that any appreciable error could be introduced in 
the study by assuming that none was consumed. 

Desserts were served in individual dishes. At times the whole 
nuni]»er of saucers was weighed at once empty, and then weighed indi- 
vidually after the dessert was added. At other times the dish holding 
the dessert was weighed before and after the meal, the difference 
showing the amount consumed. Not infre(iuently lack of time pre- 
vented the weighing of more than four or ffve of the dishes after the 
dessert had been added, and the assumption was made that the. 
remainder contained the same proportional amount. It was found, as 
a matter of fact, that the amount of puddings, sauces, etc., served per 
person was remarkably uniform, the variation being, as a rule, less 
than could be measured upon the scales used. 



20 

Waste. — The amount of kite-hen waste which came from the food 
served to the crew^s could not be separated from that coming- from the 
food served to the other persons boarding in the house. Furthermore, 
the food which left the tables upon the platters and other original 
dishes in which it was served, although never sent to the training 
tables again, was not wasted, but was eaten by the servants. No food 
was served twice at the training table. Any food which had been once 
sent in and was not afterwards consumed by the servants was prac- 
tically wasted. The amount of this waste had no bearing upon the 
determinations of the amount and composition of the food actually 
eaten. 

Aside from the kitchen waste and the food returned from the table 
in the original dishes uneaten, there was a certain amount of table 
waste from the individual plates. This was, as far as possible, 
separated into the diti'erent kinds of materials and the amounts of these 
determined and deducted from the amounts originally served. 

At times the table waste was of such nature that it could not ])e sepa- 
rated into its constituent food materials. In sm-h cases the mixture 
was dried and analyzed. The tiuantity of such waste was small, 
amounting to about (JO grams of protein, 100 grams of fat, and 225 
grams of carbohydrates during the entire study of the ''varsity" 
crew, and 13 grams of protein, 30 grams of fat, and 50 grams of carbo- 
hydrates during the study of the freshman crew\ These amounts were 
so small when calculated per man per day that they were not taken 
into account. The figures in the following tables therefore give the 
amounts of the different food materials and nutrients actually consumed. 

Statistics of the cr etc. — The ""varsity" crew whose dietary was here 
studied included the 8 regular men, 4 substitutes, and the coach, 
although all the members were not present at each meal. Immedi- 
ately preceding the beginning of this study the ""varsity" crew and 
substitutes had been selected, and all those who had ])een training up 
to this time in the hope of obtaining positions on the crew, but were 
not successful, had left the tables. Some members of the crew did 
not board regularly at the quarters where the studies were carried on. 
A number of the men went to their homes Saturday evening, remain- 
ing until Monday morning, during which time they are believed to 
have maintained strict training. 

In Table 4 the ages of the different members of the crew and their 
weights before and after rowing are shown. The weights were taken 
immediately before the men entered their shell for practice on the 
river and immediately after they left the shell, upon their return to 
the boathouse. The loss of weight during the period of exercise is 
due principally to water of perspiration and the water and carbon 
dioxid excreted in the breath.^ 



1 See description of daily exercise on p. 37. 



21 

The positions shown in the table are those occupied by the different 
men at the time of the race. 

Table 4. — Weights of membcr.'i of crew, vuthout clothing, before and after rowing {dietary 

study No. ^27) . ' 





Age^ 


May 23. 


May 24. 


May 25. 


May 26. 


Position. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


9 


Yrs. 
20 
21 
20 
19 
22 
19 
26 


Pounds. 
155 
163 
165 
160i 
173i 
1611 
147 
171 


Pounds. 


Pounds. 
158 
1621 
166 
161 
174 
160 
1471 
171 


Pounds. 
1541 
1601 
163J 
1581 
172 
157 
1451 
168 


Potinds. 
1561 
1621 
165 
161 
174 
159 
148 
171 


Pounds. 
154J 
1611 
163 
1591 
172 
1561 
1451 
1681 


Pounds. 
1551 
1631 
1641 
1611 
1731 
1601 
149 
170 


Pounds. 
1545 


3 




161i 


4 




162f 
159J 


5 




6 




170 






1571 


Strolie 


146^ 


Substitute 




168 












162 




1621 


160 


1621 


1601 


1621 


160 










Average 
loss 








2,1 




2 




21 



















Remarks. — On May 23 weight not taken after rowing. May 24, medium work. May 25, hard work, 
8 minutes of very liard work. May 20, light work. 

Table 5 shows the amounts of different food materials consumed at 
each meal of the dietary study, the numl^er of men present, and the 
nutrients consumed per person at each meal. Following- the weight 
of each food material as given at the left of the table is a number in 
parentheses. This refers to a corresponding- number in the left-hand 
columns of Tables 1, 2. and 3, showing the percentage composition of 
the food materials as determined, calculated, or assumed. 

It wtis found necessaiy to calculate the nutrients consumed per man 
per meal in order to obtain the nutrients per man per day, owing to 
the fact that the total nutrients consumed and the numl)er of persons 
served at the different meals varied consideral)ly. The sum of the 
nutrients per person per meal for the whole num])er of meals in a 
given day shows the total nutrients per man per day. 

It is, perhaps, well to call attention to the fact that the customary 
classitication of food materials into animal and vegetable foods is diffi- 
cult where cooked products, instead of raw materials, are used. Many 
prepared dishes contain ])oth animal and vegetable materials, and it is 
difficult to classify them under either head. Thus in the following 
tables ice cream, where it occurs, has been classed with cereals and 
sugars, although largely composed of animal food materials. l)ecause, 
being a dessert, it naturally groups itself with other desserts, such as 
puddings, preserves, etc. Likewise, when mashed potatoes are sea- 
soned with milk and butter, a combination of animal and vegetable 
foods is formed which is classed with the vegetable foods, because 
largely composed of potatoes. It is thus apparent that the propor- 
tions of nutrients of animal and vegetable origin as here estimated 
are not exactly accurate. Furthermore, some materials, like ale and 
beer, were put in a group V)y themselves. 



22 

T\BLE 5.— Trc(>/i/.s of fooch and nutrients consumed in dietari/ xludi/ of a nnirersitu boat 

cretv {No. 227) . 



Date. 



1898. 
May 23 



Kinds and total amounts of food consumed. 



First meal, 6 men. 



ANIMAL FOOD. 



Nutrients and fuel value per man. 



n 4 • T?„. Carbo- Fuel 

Protein. Fat. hydrates, value. 



Mutton chops, cooked, 340 gms. (5}; eggs, 22.5 gms. 
(99); butter, 30 gms. (101); milk, 455 gms. (9); 
cream, 1,845 gms. (10) . Total animal food I 



VEGETABLE FOOD. 



Dry toasted bread, 85 gms. (14) ; shredded wheat 
biscuit, 370 gms. (106); hominy, cooked, 225 gms. 
(52); sugar, 115 gms. (107); potatoes, baked, 225 
gms. (113); oranges, 910 gms. (120). Total vege- 
table food 



23 



Total food 

fyenond meal, 12 men. 

ANIMAL FOOD. 

Beef, sliced cold roast, 9;i5 gms. (1) ; short steak, 
broiled, 1,590 gms. (2); butter, 140 gms. (101); 
milk, 4.55 gms. (9); cream, 255 gms. (10). Total 
animal food • 



VKGETABLE FOOD. 

Drv toasted bread. 310 gms. (14); rice, boiled, 1,420 
gms. (12); corn bread, 455 gms. (13); sugar, 30 
gms. (107); peas, cnnned. litiuor drained off, 1,135 
gms. (112); prune sauce, 1.500 gms. (41); rhubarb 
sauce, 70 gms. (41) . Total vegetable food , . 

Beer, 4.3 per cent alcohol, 395 gms. (126) 



Total food 



TItird medl. 10 men. 



ANIMAL FOOD. 



Beef, roast fillet of loin, 1,445 gms.(l): chicken-to- 
mato soup, 1.S70 gms. (8): butter, 170 gms. (101); 
milk, .565 gms. (9); cream, 200 gms. (10). Total 
animal food 



VEGETABLE FOOD. 

Dry toasted bread, 340 gms. (14); tapioca pudding, 
1,220 gms. (18) ; sugar, 30 gms. (107) ; potatoes, 
plain mashed, 680 gms. (113) ; beets, sliced, 510 
gms. (91); parsnips, 225 gms. (92). Total vege- 
table fooil 

Beer, 3.175 gms. (126) 



Total food. 



Total animal food for day... 
Total vegt table food for day 
Total beverages for day 



Total nutrients for day 

First meal, 10 men. 

ANIMAL FOOD. 



Bluefish, baked, 525 gms. (26); eggs, scrambled, 
1,2.50 gms. (60) ; butter, 45 gms. (101) ; milk, 1,560 
gms. (9) ; cream, 3,120 gms. (10) . Total animal 
food 



VEGETABLE FOOD. 

Drv toasted bread, 370 gms. (14) ; shredded wheat 
biscuit, 6.50 gms. (106); sugar. 480 gms. (107); 
potatoes, creamed, 6.50 gms. (15) ; strawberries, 
1,700 gms. (121) . Total vegetable food 



Total food. 



37 



65 



126 

36 

1 



163 



60 



Grams 



178 
10 



188 



93 



107 



125 



Calori(s. 
924 



493 



128 
4 



29 
319 
41 



389 



650 
16 



405 
156 



1,281 



2,290 

1,548 
172 



4.010 



1,089 



727 
1,816 



23 

Table 5. — Weights of foods a)ui nutrients consiiiued iti dietuni studij of <t iinbrrslty boat 
crew {No. 227) — Continued. 





Kinds and total amounts of food consumed. 


Jsutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
May 24 


Second meal, 11 men. 

ANIMAL FOOD. 

Beef, sliced cold roast, 225 gms. (1) ; lamb chops, 
905 gms. (3); butter, 200 gms. (101) : milk, 1,190 
gms. (9); cream, 080 gms. (10). Total animal 
food 


(iram.i. 
22 


(iram.^. 
04 

11 


(rramx. 

8 

109 


e'alorie.t. 
739 




VEGETABLE FOOIi. 

Dry toasted bread, 285 gms. (14); rieo, boiled, 736 
gms. (12) : corn cake, 310 gms. (13) ; custard pud- 
ding, 1,020 gms. (85): sugar, 115 gms. (107); 
mashed potatoes, seasoned, 1,700 gms. (10) : 
canned peas drained, .565 gms. (112) ; lettuce, 370 


639 




Beer, 395 gms. (126) 




4 


10 




Total food 










49 


75 1 121 


1 . 394 




Third meal, 11 men. 

ANIMAL FOOD. 

Roast tiirkev, 2,185 gms. (7); butter, 140 gms. (101); 
milk, 1,2,50 gms. (9); cream, 4.55 gms. (10). Total 
animal food . . . 




24 


39 

19 
1 


46 


IS 

193 
37 


062 




VEGETABLE FOOD. 

Dry toasted bread, 4.55 gms. (14) ; boiled rice, 650 
gms. (12); tapioca pudding. 340 gms. (18); sugar, 
225 gms. (107); baked potatoes, ,s,so gms. (113); 
prepared sweet potatoes, 1,420 gms. (17); green 
peas, 710 gms. (38) ; prune sauce, s.so gms. (41) ; 
gelatin jelly, 6,50 gms. (94). Total vegetable 
food . . . 


934 






156 




Total food 








59 


53 


248 


1,7.52 




Total animal food for day 






110 


198 
23 


48 
4.53 
41 


2,490 




Total vegetal)le food for day 

Ti_>tal be\'erages for day 

Total nutrients for day 


57 
1 


2, 300 
172 










168 


221 


542 


4.!I(J2 


2h 


First meal, 11 men. 

ANIMAL FOOD. 

Broiled Spani.sh mackerel, 385 gms. (6) ; boiled 
eggs, 795 gms. (99) ; butter, 100 gms. (101) : milk, 
880 gms. (9); cream, 1,045 gms. (10). Total ani- 
mal food ... 


24 
13 


46 
•> 


11 
131 


571 




VEGETABLE FOOD. 

Dry toasted bread, 310 gms. (14) ; shredded wheat 
biscuit, 510 gms. (106) ; boiled hominy. 905 gms. 
(66); sugar, 395 gms. (107); mashed potatoes, sea- 
soned, 795 gms. (16); oranges, 1,590 gms. (120). 
Total vegetable food 


609 




Total food 








37 48 


142 i 1,1, SO 




Secoud. meal, l,i me)i. 

ANIMAL FOOD. 

Roast leg of lamb, 1,.590 gms. (4) ; butter, 200 gms. 
(101); cream, 480 gms. (10). Total animal food.. 

VEGETABLE FOOD. 

Dry toasted bread, 225 gms. (14) ; graham muffins, 
.510 gms. (103); boiled rice, 1,530 gms. (12); sugar, 
30 gms. (107); asparagus, 1,335 gms. (70); prune 
sauce, 765 gms. (41); applesauce, 1,785 gms. (117). 




25 


25 
11 


35 
6 


2 

132 
3 


436 
642 








12 




Total food 


1 






36 41 


137 ],0S0 















24 

Table 5. — Wfightx of foofh and nutrients consumed in dletari/ study of a nniverslty boat 
crew {No. ;?^7)— Continued. 





Kinds and total amounts <if food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
May 2.') 


Thirii meal. 10 men. 

ANIMAL FOOD. 

Roast loin of beef, 1,075 gms. (1); broiled Spanish 
mackerel, 735 gms. (6): butter, 185 gms. (101); 
milk, 2,920 gms. (9) ; cream, 225 gms. (10) . Total 


Grams. 
50 

18 
1 


Grams. 
62 

10 


Grams. 
16 

87 
27 


Calories. 

847 




VEGETABLE FOOD. 

Dry toasted bread, 395 gms. (14); cooked macaroni, 
4".55gms. (S3) ; Indian pudding, 465 gms. (19) ; plain 
boik-d iiiitatocs, 880 gms. (113); green peas, 965 
gms. i:;m; sliced parsnips, .505 gms. (92). Totjil 


524 




Beer 2 380 gms (126) 


115 




Total food 








69 


72 


130 I 1,486 










99 
42 

1 


143 

18 


29 1. 8.54 






3.50 
30 


1, 775 






127 




Total uutriciits for day 








142 


161 


409 


3,756 




Fir.<t meal, 10 men. 

ANIMAL FOOD. 

Broiled Spanish mackerel, 225 gms. (6) ; scrambled 
eggs, 1,360 gms. (60) ; boiled egg.s, 170 gms. (99) ; 
butter, 115 gms. (101); milk, 1,645 gms. (9); 
cream, 1,745 gms. (10) . Total animal food 

VEGETABLE FOOD. 

Dry toasted bread, 540 gms. (14) ; shredded wheat 
biscuit, 4.50 gni.s. (106) ; boiled hominy, 795 gms. 
(66); sugar, 255 gms. (107); creamed potatoes, 480 
gms. (15); oranges, 480 gms. il2U); orange mar- 
malade, 425 gms. (42) . Total vegetable food 

Total food 




2f> 


37 
16 


74 
4 


17 
160 


910 
759 




53 


78 


177 


1,669 




Seco7id meal, 12 men. 

ANIMAL FOOD. 

Broiled loin of beef, 1,930 gms. (2) ; cold roast beef, 
480 gms. (1); butter. .55 gms. (101); milk, 480 gms. 
(9) ; cream, 340 gms. (10) . Total animal food 

VEGETABLE FOOD. 

Dry toasted bread, 680 gms. (14) ; boiled rice, 1,930 
gms. (12); sugar, 55 gms. (107); lettuce, 795 gms. 
(Ill); prunes, 1,050 gms. (41); marmalade, 85 




26 


48 
12 


37 
3 


3 

112 
4 


563 
636 






16 




Total food 












60 1 40 1 119 


1,105 




Third meal, 12 men. 

ANIMAL FOOD. 

Roast lamb, 1,.560 gms. (4) ; lamb broth soup, 3,405 
gms. (62); butter, 140 gms. (101); milk, 1,105 
gms. (9); cream, 255 gms. (10). Total animal 




26 


34 

16 
1 


35 

7 


7 

136 
30 


494 




VEGETABLE FOOD. 

Dry toasted bread, 625 gms. (14) ; bread pudding, 
860 gms. (86) ; boiled potatoes, 1,335 gms. (113) ; 
string beans, 1,165 gms. (110); apple sauce, 1,675 


688 






127 




Total food 










61 42 


173 


1,309 










119 1 146 
44 14 


27 
408 
34 


1,957 






1,983 






1 




143 












164 160 


469 


4,083 













25 



Table 5. — Weights^ of foods and vntrlcnts consvmed in dietari/ stHdij of a iDiiirrsiti/ hoot 
crew {No. 2-27) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients an fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1S9S. 
May 27 


First meal, 1'2 men. 

ANIMAL FOOD. 

Broiled Spanish mackerel, 310 gm.s. (6); poached 
eggs, 1,2.50 gms. (99); butter. 65 gms. (101): milk, 
1,590 gms. (9); cream, 2,7,50 gms. (10). Total 


Grams. 
30 

15 


Grams. 
61 


Grams. 
17 

144 


Calories. 
760 




VEGETABLE FOOD. 

Dry toasted bread, 455 gms. (14) ; oatmeal, 170 gms. 
(11); hominy, 995 gms. (66); shredded wheat 
biscuit, 6S0 gms. (106); sugar, 310 gms. (107); 
baked potatoes, 540 gms. (113) ; oranges, 850 gms. 
(120); orange marmalade, 2.55 gms. (42). Total 


671 




Total food 






45 


63 


161 


1,431 




Second iiirnl. IS men. 

ANIMAL FOOD. 

Cold lamb, 310 gms. (4); fricasseed chicken, 3,230 
gms. (48); milk, 1,505 gms. (9); cream, 425 gms. 
(10). Total animal food 




27 


53 

15 


44 

7 


13 
99 


680 




VEGETABLE FOOD. 

Dry toasted bread. ;59r> gms. (14); rye muffins, .555 
gms. (104); baked custiird, 995 gms. (S5); sugar, 
55 gms. (107); mashed potatoes, seasoned, 1,870 
gms. (16) ; lettuce, 55 gms. (Ill) ; prune sauce, 340 
gms. (41) . Total vegetable food 


533 




Total food 






68 


51 


112 


1,213 




Third meal. 13 mrn. 

ANIMAL FOOD. 

Roast fillet of beef loin, 1,190 gms. (1); broiled 
bluefish, 6.50 gms. (26); btitter, 170 gms. (101); 
milk, 1,690 gms. (9) ; cream, 200 gms. (10) . Total 




27 


37 

20 

1 


41 

n 


7 
133 


562 




VEGETABLE FOOD. 

Dry toasted bread, 625 gms. (14) ; boiled rice, 340 
gms. (12); rice custard, 1.700 gms. (33); broiled 
and baked maciironi, 1,900 gms. (34); sugar, 30 
gms. (107); boiled ]iotatoes, 1,445 gms. (113) ; beets, 
765 gms. (91) . Total vegetalde food 


730 




Beer, 3,175 gms. (126) 


28 119 




Total food 








68 


52 


168 ! 1,411 




Total animal food for day 






120 

50 

1 


146 
20 


37 : 2,002 




Total vegetable food for day 


376 1, 934 






28 119 




Total nutrieuts for day 








171 


166 


441 4,056 




Fir.''t meal. 12 men. 

ANIMAL FOOD. 

Bluefish, 565 gms. (26); boiled eggs, 115 gms. (99); 
egg omelet, 810 gms. (60); butter, 115 gms. (101); 
milk, 1,105 gm,s. (9) ; cream, 2,920 gms. (10) . Total 
animal food 




28 


32 
13 


68 
3 


16 
120 


829 




VEGETABLE FOOD. 

Dry toasted bread, 240 gms. (14) ; shredded-wheat 
biscuit, 626 gms. (106); oatmeal, 285 gms. (11); 
hominy, 6.50 gms. (66); .sugar, 370 gms. (107); 
creamed potatoes. 765 gms. (1.5); oranges, 1,205 
gms. (120) . Total vegetable food 


573 




Total food 






45 


71 


136 


1,402 









26 

Table 5. — Wfiifjhia of foods and nutrients consumed in dietary study of a univernty boat 
crew {No. ^27) — Continued. 





Kinds and total amounts of foods consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
May 28 


Second menl, 1/, men. 

ANIMAI- FOOD. 

Broiled chicken, 2,100 gms. (76) : butter, 2.55 gms. 
(101): milk, 1,615 gms. (9); cream, 140 gms. (10). 
Total animal food 


Ormn-s. 
47 

13 
1 


Grams. 

27 

2 


Grams. 
6 

145 
29 


Calories. 
468 


• 


VEGET.\BLE FOOD. 

Dry toasted bread, 425 gms. (14) ; rye muffins, 480 
gms. (104) ; boiled rice, 2,635 gms. (12) : sugar, 55 
gms. (107); fresh tomatoes, 1,0.50 gms. (116); 
prune sauce, 1,420 gms. (41) ; orange marmalade, 
455 gm.s. (42) . Total vegetable food 


666 




Beer, 3,575 gms. ( 126) 


127 




Total food 








61 


29 


180 


1 ''61 




Third meal, 10 men. 

ANIMAL FOOD. 

Turkey, 2,525 gms. (7); butter, 140 gms. (101); milk, 
1,190 gms. (9); cream, 85 gms. (10). Total ani- 
mal food 




28 


47 

12 

1 


4M 
5 


20 

85 
23 


721 




VEGETABLE FOOD. 

Dry toasted broad. 395 gms. (41); custard, 425 gms. 
(85); mashed i)()tatoes, 1,075 gms. (113); sliced 
beets, :'.70 gms. nU); sliced parsnips, 395 gms. (92); 
grai)e jelly. 6.'>U gms. (44) . Total vegetable food . 

Beer, 1,985 gms. (126) 


444 
98 




Total food 








60 


63 


128 


1,263 




Total animal food for day •. 






126 


143 
10 


42 
3.50 
62 


2,018 
1,683 




Total vegetable food for dav 


38 
2 






226 




Total nutrients for day 










166 


163 


444 


3,926 




Average nutrients per day, May 23-28 






162 


175 


449 


4,130 



DIETARY STUDY OF THE HARVARD FRESHMAN CREW AT 
CAMBRIDGE (No. 228). 

The second of the dietary studies here reported was conducted with 
the Harvard Freshman crew in Canibridg'e. The training table was at 
the same house at which the "varsity" crew (No. 227) had their table, 
and the food was prepared by the same cook and served in the same 
way. The crew had a dining room to themselves and the diet was 
essentially the same as that of the ''varsity" crew in an adjoining room, 
much of the food for the two rooms being cooked together. The 
remarks regarding the preceding dietary, therefore, apply equally 
well to this. The study began with breakfast on Monday, May 23, 
1898, and closed with breakfast Saturday morning. May 28, thus cov- 
ering five and one-third days. The study included the 8 men which at 
the time formed the regular crew and 2 substitutes. The crew took 
exercise each afternoon upon the river, returning only in season for 
the o'clock dinner, and on several occasions not until half past 6 or 
T o'clock. 



27 

jStatf'st !(')■( of the crew. — The ages of the ditferent members of the 
crew and their weights before and after rowing are shown in the fol- 
lowing table. 

The positions in the table are those occupied by the different men 
at the time of the race. 

Table 6. — Weight>i of ))u'mht'r)< of rrein, vithout cloiJdng, Iwfore and nftcr mirim/ (iliiian/ 

study No. S^8) . ' 





Age. 


May 23. 


May 24. 


May 25. 


May 26. 


May 27. 


Position. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Bow 


Yrs. 
18 
19 
21 
19 
18 


Lbs. 
145 
171 
177 
177 
144 
160f 
181 


Lbs. 


Lbs. 
1454 
171i 
176 
176 
144 
161 


Lbs. 


Lbs. 
1451 
17U 
177 
177 
143i 
161i 
183 


Lbs. 
1441 
170 
176 
176 
142 
160.1 
1821 


Lbs. 
145 
1721 
1761 
1771 
1433 
161 
183 


Lbs. 
144 
1711 
176 
176 
142 
160 
1801 


Lbs. 
145 
171 
1761 
177 
143 
1591 
182J 


Lbs. 
1431 


5 


170 


6 (captain) ... 


1751 
176 


Stroke 

Substitute 


142 

158 






; ISOi 


1811 








Average . . 


165 




165 




165i 


164J 


1651 


1641 


165 


163 J 


Average 
loss 












i 




11 





11 



















Hfmark.^May 25, 26, anri 27 worked fairly hard. 



lir.sifl/.s of t/ie study. — The kinds and amounts of food consumed, the 
nutrients in the food, and the total nutrients per man per day are shown 
in Ta))le 7. 



Table 



Wi'i(/}it>t of food.'t imd niitrients consumed ?'» dietani ^tudit of a vnivertfilii Jxxtt 
crew {No. 2S8) . 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




First meal. 7 men. 










1898. 
May 23 


ANIMAL FOOD. 

Lamb chops, 740 gms. (3) ; eggs, 455 gms. (99) ; but- 
ter. 55 gms. (101) ; iiiilk.200gms. (9); cream, 1,955 
gms. (10) . Total animal food 


Grams. 
39 


Grams. 
97 


Grams. 
14 


Calories. 
1,119 




VEGETABLE FOOD. 












Bread, 200 gms. (105) ; shredded wheat biscuit, 370 
gms. (106); boiled oatmeal, ;!10 gms. (11); sugar, 
2.55 gms. (107); baked potatoes, 710 gms. (113); 
oranges, 625 gms. (120) . Total vegetable food 

Total food 


13 


1 


129 


592 




52 


98 


143 


1,711 




Second meal, 7 men. 
















ANIMAL FOOD. 










23 


Broiled short steak, 650 gms. (2); butter, 85 gms. 
(101) ; cream, 1,220 gms. (10) . Total animal food. . 

VEGETABLE FOOD. 


26 


49 


8 


595 




Bread, 340 gms. (105); boiled rice, 1,445 gms. (12); 
sugar, 170 gms. (107) ; creamed potatoes, 995 gms. 
(15); canned peas, liquor drained off, 455 gms. 
(112); prune sauce, 1,105 gms. (41). Total vege- 
table food 


20 


7 


192 


934 




Total food 






46 


56 


200 


1, 529 









28 

Table 7. — Weiglds of foods and nutrients consumed in dietary study of a university boat 
crew {No. 228) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
May 23 


Third meal, 9 men. 

ANIMAL FOOD. 

Roa-st beef, 795 gms. (1) ; chicken-tomato soup, 1,900 
gms. (8); butter, 105 gms. (101); milk, 2,720 gms. 
(9) ; cream, 200 gms. (10) . Total animal food 

VEGETABLE FOOD. 

Dry toasted bread, 410 gms. (14) ; tapioca pudding, 
1,020 gms. (18) ; sugar, 30 gms. (107) ; mashed po- 
tatoes, seasoned, 825 gms. (16) ; sliced beets, 340 
gms. (91); parsnips, 115 gms. (92). Total vege- 


Grams. 
51 

9 


Gramii. 
50 

4 


Grams. 
21 

89 


Calories. 
760 

439 




Total food 






60 


54 


110 


1,199 










116 

42 


196 
12 


43 
410 


2,474 






1,965 










168 


208 


453 


4,439 




Firat meal. 7 men. 
ANIMAL FOOD. 

Baked bhiefish, 680 gms. (26); scrambled eggs, 665 
gms. (00): ra\veffKs,285gms. (99); butter, 85 gms. 
(101); milk. 905 gins. (9); cream, 2,550 gms. (10). 




2t 


50 
13 


99 
3 


23 
134 


1,245 




VECETABLE FOOD. 

Drv toasted bread, 170 gms. (14); shredded wheat 
biscuit, 510 gms. (106); sugar, 285 gms. (107); 
creamed potatoes, 340 gms. (15); oranges, 670 
gms (120) Total vegetable food 


631 




Total food 






69 


102 


157 


1,876 




Second meal, 7 men. 

ANIMAL FOOD. 

Lamb chops, 735 gms. (3) ; butter, 85 gms. (101) ; 






21 


32 
23 


76 
9 


16 
162 


904 




VE(;ETABLE FOOD. 

Dry toasted bread, 285 gms. (14) ; boiled rice, 995 
gms. (12); boiled custard, .595 gms. (85); sugar, 
255 gms. (107) ; boiled potatoes, 1.605 gms. (113) ; 
boiled green peas, 595 gms. (38). Total vege- 


842 




Total food 






55 


85 


178 


1,746 




Third meal, S men. 

ANIMAL FOOD. 

Roast tnrkcv, 6.50 gms. (7) ; cream of pea soup, 2,015 
gms. (123); butter, 115gm.s. (101); milk, 1,870 gms. 
(9) Total animal food 




24 


28 
20 


41 
26 


31 

130 


623 




VEGETABLE FOOD. 

Dry toasted bread, 4.55 gms. (14); ice cream, 1,135 
gms. (81); mashed potatoes, seasoned, 30 gms. 
(16) ; sweet potatoes, mashed and seasoned, 965 
gms. (17); boiled green peas, 510 gms. (38); gela- 
tin jelly, 310 gms. (94) . Total vegetable food 

Total food 


8.57 




48 1 67 


161 I 1,480 






, \ 




116 1 216 
56 \ 38 


70 i 2,772 






426 i 2,330 




Total nutrients for day 






172 1 254 


496 5,i02 



29 



Table 



WciglUfi I if foods and ladrients consumed in dh'toni slndij of <i unhrrsilij boat 
crew {No. 228) — Continued. 





Kinds and total amounts of I'ood consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Pat. 


Carbo- 
hydrates. 


Puel 
value. 


1898. 
May 25 


First meal, 8 men. 

ANIMAL FOOD. 

Lamb chop.s,255 gms. (3): eggs, 680 gms. (99); but- 
ter, 85 gms. (101); milk, 1,275 gms. (9); cream, 
2,665 gms. (10) . Total animal food 


OraiiiK. 
32 

13 


Grains. 
92 


Grams. 
23 

134 


Calories. 
1,081 




VEGETABLE FOOD. 

Drv toasted bread, 285 gms. (14) ; shredded wheat 
biscuit, 565 gms. (106): .sugar, 310 gms. (107); 
baked potatoes, 170 gms. (113); oranges, 850 gms. 
(120) . Total vegetable food 


621 




Total food 






45 


94 


1.57 


1 , 702 




Second meal, 8 men. 

ANIMAL FOOD. 

Roastlegof lamb,905gms. (4); butter, 85 gms. (101); 
milk, 765 gms. (9) ; cream, 2,410 gms. (10) . Total 




25 


33 

12 


78 
6 


18 
157 


935 




VEGETABLE FOOD. 

Dry toasted bread, 285 gms. (14) ; boiled rice, 1,220 
gms. (12); sugar, 225 gms. (107); mashed potatoes, 
seasoned, 765 gms. (16) ; a.sparagus, 710 gms. (70) ; 
apple sauce, 765 gms. (117) ; prune sauce, 510 gms. 
(41) . Total vegetable food 


749 




Total food 






45 


84 


175 


1,684 




Third meal, 8 men. 

ANIMAL FOOD. 

Roast beef, 905 gms. (1); tomato souf), 1,475 gms. 
(124); butter, 140 gm.s. (101); milk, 1, 760 gm.s. (9); 
cream 85 gms. (10) . Total animal food 




25 


34 
15 


54 
11 


88 


732 




VEGETABLE P'OOD. 

Dry toasted bread, 285 gms. (14); boiled macaroni, 
650 gms. (83); Indian p\id<ling, 965 gms. (19); 
sugar, 30 gms. (107); boikMl potatoes, 395 gms. 
(113) ; prepared onions, 565 gins. (72) : prepared 
parsnips, 30 gms. (92) . Total vegetable food 

Total food 


525 




49 


65 


110 


1,257 




Total animal food for dav 






99 
40 


224 
19 


63 
379 


2, 748 




Total vegetable food for day 


1,895 










13!) 


243 


442 


4,043 




First meal, S men. 

ANIMAL FOOD. 

Lamb chops, 425 gms. (3), minced lamb, 171 gms. 
(4); minced turkey, 114 gms. (7); raw eggs, 225 
gms. (99) ; scrambled eggs, 625 gms. (60) , butter, 
30 gms. (101); milk, 765 gms. (9); cream, 2,270 




26 


43 
16 


94 
4 


19 
168 


1,128 




VEGETABLE FOOD. 

Drv toasted bread, 325 gms. (14) ; shredded wheat 
biscuit, 540 gms. (106); sugar, 480 gms. (107); 
creamed potatoes,510 gms. (15), oranges, 1,035 
gms. (120). Total vegetable food 


792 




Total food 






59 


98 


187 


1 . 920 



















30 



Table 



Weights of fooih and nvirienis consumed in dietarii slud^i of <i unirersitij boat 
creiv {No. 228) — Continued. 





Kinds and total amounts of food con.sumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Second meal, 8 men. 










1898. 
May 26 


ANIMAL FOOD. 

Broiled loin of beef, 765 gms. (2) ; butter, 170 gms. 
(101); milk, 1,360 gms. (9); cream, 610 gms. (10). 
Total animal food 


(iram». 
30 


Grams. 
49 


Grains. 
11 


Calories. 
628 




VEGETABLE FOOD. 






Dry toasted bread, 76.5 gms. (1-1): boiled rice, 1,785 
gms. (12) ; sugar, 85 gms. (107) ; boiled potatoes, 
965 gms. (113); lettuce, 30 gms. (Ill); rhubarb 
sauce, 395 gms. (41) . Total vegetable food 

Total food 


20 


4 


157 


763 




50 


53 


168 


1,391 




Third meal, 9 men. 
















ANIMAL FOOD. 










2() 


Roast leg of Iamb, 710 gms. (4) ; butter, 115 gms. 
(101); milk, 935 gms. (9); cream, 255 gms. (10); 
lamb-broth soup, 1,760 gms. (62). Total animal 
food 


23 


32 


8 


425 




VEGETABLE FOOD. 






Dry toasted bread, 680 gms. (14) ; bread pudding, 
625 gms. (86); tapioca pudding, 85 gms. (18); 
sugar, 85 gms. (107); mashed potatoes, sea.sonen, 
455 gms. (16); string bcaiL^^, s.t gms. (110); apple 
sauce, 710 gms. (117). Total vegetable food 

Total food 


15 




118 


610 




38 


39 


126 


1,035 




Total animal food for day 






96 

51 


175 
15 


38 
443 


2, 181 




Total vegetable food for dav 


2, 165 




Total iiutrii'iits for day 






147 


190 


481 


4,342 




Fiml meal, S men. 
















ANIMAL FOOD. 










27 


Broiled Spanish mackerel, 285 gms. (6) ; eggs, 905 
gms. (99) ; butter, 40 gms. (101) ; milk, 480 gms. 
(9) ; cream, 1,955 gms. (10) . Total animal food. . . 

VEGETABLE FOOD. 


31 


61 


14 


752 




Dry toasted bread, 300 gms. (14); shredded-wheat 
biscuit, 480 gms. (106); boiled oatmeal, 395 gms. 
(11); sugar, 2.55 gms. (107); baked potatoes, 140 
gms. (113), oranges, 650 gms. (120). Total vege- 
table food 


14 


2 


122 


.576 




Total food 






45 


63 


136 


1,328 




Second meal, S men. 
















ANIMAL FOOD. 










27 


Roast loin of beef, 825 gms. (1); butter, 115 gms. 
(101); milk, 480 gms. (9); cream, 2,865 gms. (10). 
Total animal food 


32 


95 


19 


1,093 




VEGETABLE FOOD. 












Dry toasted bread,. 595 gms. (14). boiled rice, 1.020 
gms. (12) : sugar, 225 gms. (107) mashed potatoes 
seasoned, 625 gms. (16) . canned peas drained, 
310 gms. (112). apple sauce. 825 gms (117); prune 
sauce, 170 gms (41), Total vegetable food 

Total food 


17 


4 


166 


788 




49 


99 


185 


1,881 



31 

Table 7. — Weights of foods (Otd nutrients consumed in dirlon/ slndi/ of n itnircrsit}/ hoat 
crew {No. ^J'<?) —Continued. 





Kinds and total amoinits of foDd fonsumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
May 27 


Third meal, 8 men. 

ANIMAL FOOD. 

Roa.st beef, 680 gms. (1); consomme soup with 
peas and macaroni, 1,2.50 gms. (122) ; butter, 140 
gms. (101); milk, 1,870 gms. (9); cream, 170 gms. 
(10) Total animal food 


(trams. 
32 

20 


Gram.'i. 
49 

11 


(rrami'. 
125 


Calories. 
077 




VEGETABLE FOOD. 

Dry toasted bread, 540 gms. (14) ; macaroni and 
cheese, 1,105 gms. (34); rice custard, 1,020 gms. 
{;Vi); sugar, 30 gms. (107); boiled potatoes, 395 
gms. (113) ; .sliced beets, 285 gms. (91) . Total veg- 


697 




Total food 






52 


60 


147 


1,374 




Total animal food for day 






95 
51 


205 
17 


55 
413 


2, 522 
2,061 




Total nutrients for day 






146 


22'2 


468 


4,.')83 




Fir at meal. 8 men. 

ANIMAL FOOD. 

Broiled lamb chops, 595 gms. (3) ; egg.s, 905 gm.s. 
(99); butter, .55 gms. (101); milk, 310 gms. (9); 
cream, 1,390 gms. (10). Total animal food 

VEGETABLE FOOD. 

Dry toasted bread, 285 gms. (14); shredded-wheat 
biscuit, 340 gms. (106); boiled hominy, 225 gms. 
(66) ; sugar, 200 gms. (107) ; creamed potatoes, 
270 gms. (15) ; oranges, 540 gms. (120) . Total veg- 
etable food 




28 


37 
11 


73 
3 


10 
101 


870 
490 




Total food . 






48 


76 


111 


1,360 




Average nutrients per day a 






153 


•223 


468 


4,620 



a Not including first meal. May 28. 



DIETARY STUDY OF THE YALE UNIVERSITY CREW AT NEW 

HAVEN (No. 229). 

This study with the Yale "varsity" crew at New Haven began with 
the evening meal on June 1, 1898, and continued four days. The 
plan followed was, in so far as possible, the same as in dietary studies 
No. 227 and No. 228 with the Harvard crew at Cambridge. However, 
modifications of that plan were necessary, as described below. 

Conditions. — The study was carried on in a boarding house in which 
the crew had a private dining room. There were a large number of 
boarders in the other dining rooms. The food furnished to the crew 
was essentially the same in kind as that eaten ])V the other boarders, 
with the exception that the crew did not have such varied desserts.* 
As in the preceding studies, no attempt was made to obtain statistics 
of raw food materials. 

Some materials, such as butter, milk, sugar, and fruit, were weighed 
and put on the table in the dining room before the meal began. The 



32 

remainder of the foods were weighed in the kitchen during the course 
of the meal. These foods were put on individual plates in the kitchen, 
instead of being served at the table, which necessitated the weighing 
of a large number of individual portions. Thus it was necessary to 
weigh the ten or twelve plates upon which the meat was to be served 
and then to take the weight of each plate with the meat added. Two 
and sometimes three chemists were in the kitchen during each meal to 
make the observations and note the weights. One person saw that 
all the materials were weighed before they were carried into the dining 
room; a second recorded the weights; a third, when present, rendered 
such assistance as was needed. Whenever time permitted, the weights 
were read by two persons in order to avoid errors. The diet, as will 
be seen from the table beyond, resembles that in the preceding studies 
and was comparatively simple. Less milk and cream were used and 
considerable amounts of oatmeal water were consumed. This latter 
beverage was made by adding a small amount of rolled oats to ice 
water and allowing it to stand a short time. The rolled oats Avere thus 
used as purchased, i. e., with no cooking other than in the regular 
process of manufacture. The greater part of the oatmeal settled to 
the bottom of the dish and was not eaten. A very small proportion 
of the oatmeal dissolved and some of the tine particles were held in 
suspension in the water, so that the beverage contained a little 
nutritive material. 

The meats used were largely beef with some lamb and chicken, while 
a very small amount of bacon was served with some dishes but most of 
this was returned on the plat(>s uneaten. Fruit was served for break- 
fast each morning. Dinner was eaten at p. m. or later. 

The different kinds of cooked foods were sampled in the same man- 
ner as in the previous studies. The proportion of raw materials used 
in the preparation of different cooked dishes was also learned and 
furnished data for the calculation of the percentage composition of 
some of the cooked foods. 

The attendance of the members of the crew at the training table was 
somewhat irregular. On the evening following the beginning of the 
study they went out in a yacht and did not return until after breakfast 
the following day. Of course, no estimate of the amount of food con- 
sumed for breakfast in this case could be made. At breakfast on the 
third day only four men were present, the others l)eing probably away 
on the yacht as before. At lunch on the third day only seven men 
were present, among them the coach. A considerable proportion of 
the desserts recorded in the details of the dietary studies was consumed 
by him. On a few occasions members of the crew also had dessert 
and coffee. In seven of the twelve meals included in the study, the 
cockswain ate with the crew and at one meal there were two visitors. 
A few meals were sent out to members of the crew who were somewhat 
indisposed. 



33 



At no time during the .study did the creAv row together or take any 
heavy exereise, so far a.s eould be learned. On at least one day, it 
was said, they took no exercise at all. On other days, as far as could 
be ascertained, the}^ did some light '"pair-oar rowing.'' The results 
of this study, therefore, do not represent the conditions of the usual 
regular and severe training. 

Hcsults of the study. — Table cS shows the total food and luitrients 
consumed and the average amounts per man per day. 

Table 8. — Wi icjiils of foods (hkI iiiUrieuts consumed t)i dieldvi/ i^tudi/ofa uiilverK'ihf boat 

creio {No. 229) . 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 1 


First meal, 12 men. 

.\NIMAL KOOD. 

Broiled sirloin steak, 825 gms. (40); lamb chops, 
185 gms. (47); bacon, 100 gms. (97); butter, 15 
gms. (101); milk, 2,750 gms. (50); cream, 1,305 
gms. (.51). Total nnimsil food 


trrantx. 
11 


Gramx. 
45 


Grama. 
16 

11.8 

1 


Calories. 
015 




VEGET.\BI,K FOOD. 

Dry toasted bread, 355 gms. (14); oatmeal, 1,700 
gms. (67) ; sugar, 540 gms. (107) ; boiled mashed 
potatoes. hW irms. (54); strawberries, 2,040 gms. 
(121 >; <l:iteN. J.V, gms. (118); figs, 55 gms. (119). 
Total Mu'italile food 






Oatmeal water, 2.720 gms. (.53) 


4 




Total food 










43 


.50 


135 


1 194 




Second meal, IS men. 

ANIMAL FOOD. 

Roast beef rib, 140 gms. (4.5) ; broiled .spring chicken, 
625 gms. (76); scrambled eggs, 1,390 gms. (60); 
butter, 1:30 gms. (101); milk, 4,365 gms. (50); 
cream, 625 gms. (51) . Total animal food 

VEGETABLE FOOD. 

Dry toa.sted bread, 495 gms. (14); cooked hominy, 
1,785 gms. (91); strawberry short cake, 140 gms. 
(88); sugar, 210 gms. (107): chocolate ice cream, 
70 gms. (82) ; French fried potatoes, 650 gms. 
(114); dates, 140 gm,s.(118); figs, 130 gms. (119). 
Total vegetal)le food 




1 


44 

12 

1 


52 
23 


109 
1 


754 
710 




Oatmeal water, 3,320 gms. (53) 






Total food 








57 


75 


1:32 


1 469 




Third meal, 10 men. 

ANIMAL FOOD. 

Roast beef rib, 1,,520 gms. (4-5) ; chicken soup, 1,.590 
gms. (49) ; butter, 185 gms. (101) ; milk, 370 gms. 
(50) . Total animal food , 




1 


38 

21 
2 


.50 
13 


6 

130 
44 


645 


" 


VEGETABLE FOOD. 

Dry toasted bread, 825 gms. (14); macaroni, 735 
gms. (34) ; ice cream, 425 gms. (82) ; mashed po- 
tatoes seasoned, 710 gms. (.54) ; fresh stewed peas, 
625 gms. (38) ; dates, 370 gms. (118) ; figs, 60 gms. 
(119). Total vegetable food 


740 




Oatmeal water, 4,340 gms. (.53) ; ale, 2,950 gms. (125) . . 
Total food 


189 










61 


63 


180 


1 574 




Total animal food for dav 






114 
44 
3 


147 
41 


44 
357 
46 


2,014 




Total vegetable food for "dav 


2, 025 




Total beverages for dav ". 


198 




Total nutrients for day 




161 


188 


447 


4,237 







12810— No. 75- 



84 



Table 8. — Weiglds of fooch and nutrients consumed in dielcmj study of a universHij boat 
crew {No. 2i29) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
tiydrates. 


Fuel 
value. 


1898. 
June 2 


First meal, (a) 
Second meal, 11 men. 

ANIM.^L FOOD. 

Lamb chops, 650 gms. (47); egg omelet, 1,700 gms. 
(60) ; butter, 130 gms. (101) : milk, 2,100 gms. (50) ; 


Grains. 
46 

13 


Grams. 
73 


Grams. 
14 

136 
1 


Calories. 
925 




VEGETABLE FOOD. 

Dry toiisted l)read, .540 gms. (14) : cooked hominy, 
1,420 gms. (.52) ; strawberry shortcake with 
whipped cream, 130 gms. (SS): sugar, 340 gms. 
(107); creamed potatoes, 710 gms. (73); dates, 3S5 
gms. (118); figs, 30 gms. (119); strawberries, 1,675 
gms (f'l) Total vegetable food 


676 






4 




Total food 










59 


80 


151 


1 , 605 




■ Third meal, 11 men. 

.VNIMAL FOOD. 

Frica.sseed chicken, 2,410 gms. (4H); chicken soup, 
1,700 gms. (49); butter, 200 gms. (101) ; milk, 1, .5;% 
gms. (50); cream, 200 gms. (51). Total animal 
food 





2 


48 

21 

1 


50 
12 


11 

129 
2 


707 




VEGET.\BI.E FOOD. 

Drv toasted bread, 1,220 gms. (14); plain boiled 
rice 395 gms. (32); cup custard 4.55 gms. (S4) ; 
.sugar, 15 gms. (107) ; mashed potatoes, seasoned, 
710gms. (.54i; plain cooked asjiaragus. 1.105 gms. 
(70); dates, 225 gms. (118); tigs, 170 gms. (119). 


727 




Oatmeal water, 3,600 gms. (.53) 


12 










70 


62 


142 


1,446 










129 
44 

1 


164 
22 


40 

349 

3 


2,218 






1,816 




Total 1 leverages for day a 


16 










174 


18« 


392 


4,050 




First meal, i men. 

ANIMAL FOOD. 

Lamb chops, 160 gms. (47); lean bacon, IC gms. 
(97) ; boiled eggs, 225 gm.s. (99) , b.utter, 15 gms. 
(101); milk, .540 gms. (.50); cream, 495 gms. (51). 




3 


25 
12 


48 
5 


12 

107 

1 


598 




VEGETABLE FOOD. 

Drv toasted bread, 200 gms. (14) ; oatmeal, .555 gms. 
(67); sugar, 170 gms. (107); creanjed potatoes, 
170 gms. (73); strawberries, .565 gms. (121). To- 


534 






4 




Total food 


1 






37 


53 


120 


1,136 






' 



a Ko breakfast was eaten at the regular quarters. The crew was "overtrained, ' and went out on a 
yacht overnight, taking breakfast on the vacht. The nutrients consumed for breakfast on the last 
day of the study, June .5, are taken as representing the amount consumed for breakfast this day in 
calculating total nutrients per day. 



35 



Table S. — Wei</hts of fixnlx and mdrients consumed in dklnrij .slxdi/ of n loiinrsili/ hoot 
crew {No. 229) — Continued. 



. 1 


Kinds and total amounts of food eonsumud. 


Nutrients and fuel value pe 


r man. 


Dale. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


i.sys. 

June 3 


Second meal, 7 mcv. 

ANIMAL FOOD. 

Baked sirloin stonk. 735 gms. (46) ; scramblod CRgs, 
TfioKins. (60); butter, 170 gms. (101); milk, 1,845 
gms. (50); eream, 680 gms. (57). Total animal 
food 


Gra)ii!<. 
52 

17 


Grams. 
78 

6 


< Ira Ills. 
20 

160 
1 


Calories. 
1,021 




VEGETABLE FOOD. 

Dry toasted bread, .510 gms. (14); hominy, 1,475 
gms. (5-2); sugar. 255 gms. (107); mashed pota- 
toes, 480 gms. (54); dates, 200 gms. (118); figs. .55 
gms (119) Total vegetable food 


7S2 






4 














69 


84 


181 


1,807 




Third meal, 10 men. 

ANIMAL FOOD. 

Beef rib roast, 595 gms. (15): chieken soup, 1,105 
gms. (49); fresh boiled <alin<ni, 650 gms. (26); 
mavonnaise dressint;. i^im ,L;ins. (9Ui; liutter, 130 
gms. (101); milk, .sso gms. (50). Total animal 




3 


37 

11 
1 


40 
6 


79 


,5.52 




VEGETABLE FOOD. 

Dry toasted bread, 455 gms. (14): sugar, ;W gms. 
(107); mashed potatoes, seasoned, 565 gms. (54); 
fresh stewed \irn-. 1'J5 gms. (38); dates, :M0 gms. 
(118) ; tigs. s5 mils, 1 1 1'.)) . Total vegetable food . . 


425 
12 




Total food 








49 


46 


8S 


989 










114 

40 

1 


166 
17 


39 

346 

4 


2, 171 






1,741 






20 












155 


183 


389 


3,932 




FirKt meal, 10 men. 

ANIMAL FOOD. 

Sirloin steak, 610 gms. (46) ; lamb chops, 170 gms. 
(47); bacon. 100 gms. (97): butter, 55 gms. (101); 
milk, 1.730 gm.s. (.50); cream, l,30o gms. {ol). 




4 


29 
12 


50 
5 


14 

104 

1 


641 




VEGETABLE FOOD. 

Drv toasted bread; 455 gms. (14); oatmeal, 1,2,50 
gms. (67) : sugar, 370 gms. (107) : creamed potatoes, 
455 gms. (73); dates, 85 gms. (118); strawberries. 


522 






4 




Total food 








41 55 


119 


1,167 




Second, rneal, 1! iiu n. 

ANIMAL FOOD. 

Lamb chops, 8.50 gm.s. (47); poached eggs, 1,475 
gms. (99); butter, 140 gms. (101); milk, 2,100 




4 


35 
10 


45 
6 


9 
89 


.599 




VEGETABLE FOOD. 

Drv toasted bread, 750 gms. (14) ; Indian-meal pud- 
ding, 55 gms. (69); ice cream. 425 gms. (82); 
sugar, 170 gms. (107) ; baked potatoes, 395 gms. 
(113): fresh stewed peas, 55 gms. (38); dates, 310 
gms. (118) ; figs, 170 gms. (119) . Total vegetable 


462 






8 




Total food 








45 


51 


100 


1 , 069 









36 

Table 8. — WeigJits of foods and nutrients consumed in dietary study of a university boat 
crew {No. 229) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 4 


Third meal, IS men. 

ANIMAL FOOD. 

Roast beef rib, 625 gms. (45) ; roast rib of spring 
lamb, 310 gms. (4); chicken soup, 1,955 gms. (49); 
clams on half shell, 340 gms. (98): butter, 200 
gms. (101); milk, 3,005 gms. (50); cream, 455 gms. 


Grams. 
33 

13 

1 


(Tra)iis. 
46 

13 


Grams. 
20 

102 
31 


Calories. 
645 




VEGETABLE FOOD. 

Dry toasted bread, 680 gms. (14) ; macaroni, 425 gms. 
(34 ! : ii'c cream, 680 gms. (82) : sugar, 85 gms. (107) ; 
mashed ].(itatoes, seasoned, 935gms. (64); spinach, 
395 gms. (75) ; dates, 365 gms. (118) . Total vege- 


.592 




Oatmeal water, 1,530 gms. (53); ale, 2,580 gms. (125) 
Total food 


131 










47 


59 


153 


1,368 










97 
35 

1 


141 
24 




43 

295 

34 


1,885 






1 , 576 






14;! 












133 


165 


372 


.•5.(504 




First meal, S men. (a) 

ANIMAL FOOD. 

Sirloin Steak, 880 gms. (46); fish cakes, 340 gms. (80); 
butter, 85 gms. (101) ; milk, 880 gms. (.50) ; cream, 




5 


35 

10 


41 
3 


15 
84 


586 




VEGETABLE FOOD. 

Dry toasted bread, 225 gms. (14) ; oatmeal, 1,190 
gms. (67); sugar, 225 gms. (107); mashed potatoes, 
340 gms. (54); dates, 30 gms. (118); oranges, 965 


413 










Total food 


1 








45 


44 


99 


999 










145 


170 1 375 


3,705 













a See footnote, page 34. 

6 Nutrients too small in amount to affect results per man. 



DIETARY STUDY OF THE HARVARD UNIVERSITY CREW AT 
GALES FERRY (No. 230). 

This study, which wa,s made with the Harvard ••varsity" crew at 
their quarters near Gales Ferry on the Thames, began with breakfast, 
Tuesday, June U, 1898, and covered seven days. Seventeen men 
were at the table, including the 8 members of the crew and 5 sub- 
stitutes, the manager, assistant manager, coach, etc. These were 
present at practically all of the meals. The conditions under which 
the study was made were quite similar to those described in dietary 
study No. 227 with the same crew. In the previous study all the men 
were in active training. In this study only the regular crew and the 
substitutes were engaged in such active exercise. For this reason the 
results of this study are not as satisfactory as could be wished, since 
it represents the food consumption of a group of which some of the 



B7 

members had much more exercise than the others. Comparatively 
few food materials were analyzed in connection with this dietary 
study, the composition of most of the foods being assumed from 
analyses made in connection with the previous study of the same crew 
and the contemporary study of the Harvard Freshman crew (No. 231). 

Sampling of foods. — The principal kinds of foods served were 
sampled immediately before sending to the table. Meats were carved 
in the kitchen and representative portions were selected for analysis. 
Where the free fat was not trimmed from the meat the table waste 
included some of the fatter meat. The whole of this waste was 
sampled before analysis and the composition of the meat actually 
eaten was then calculated from the weights and percentage composi- 
tion of that served and that wasted. Some foods were sampled in 
the same manner as previously described. All the beef used was 
very lean and as a rule about medium well done. Only one member 
of the crew could be considered a very heart}^ eater. 

Immediately before the time set for the race (2.45 p. m.) the eight 
men forming the crew consumed 1 ounce of beef extract and 8 ounces 
of dry toast. The nutrients contained in these have not been included 
in the dietary study, inasnmch as that was considered as closed at the 
end of the preceding meal. 

A recent paper by Dr. E. A. Darling, of Harvard University, gives 
some of the results of observations by himself upon the Harvard boat 
crews during the spring and summer of 1899, as follows:' 

Da'dy rowing. — During May mid the first ten days of June the daily exercise con- 
sisted of rowing on the Charles in the latter part of the afternoon. The distance 
covered varied according to circumstances from 5 to 8 miles, occasionally more. At 
New London there was added a short morning row of 2 to 4 miles. Between the 
middle of May and the race there were five time rows — three on the Charles of 3| 
miles each, and two on the Thames over the 4-mile course. These time rows were 
designed to accustom the men to rowing long distances at high speed and to enable the 
coach to judge of their form and endurance, but incidentally they afforded excellent 
opportunities to study the effects of long-continued exertion, and were, moreover, 
striking demonstrations of the effects of training. The earlier time rows, though 
shorter than the later ones, were much more exhausting, and their effects on the 
heart and kidneys — the organs showing most evidence of strain — were considerably 
greater. 

Diet. — The diet allowed was a very generous one, consisting of a hearty breakfast 
at 7.30, lunch at 1, and dinner after the evening row. For breakfast the fare con- 
sisted of fruit, oatmeal or shredded wheat, eggs, some form of meat, bread and Imtter, 
potato, and milk. At noon there was cold meat, potato, bread and butter, marma- 
lade, preserved fruit, and milk. Dinner comprised soup, occasionally fish, roast beef 
or some other hot meat, several vegetables, bread and butter, and a simple dessert. 
No tea or coffee was allowed, but ale or claret was permitted at dinner, also water in 
small amounts, as desired. During the last week Ijefore the race each man received a 
dish of calves' -foot jelly with sherry wine after the morning row, and alight lunch of 
oatmeal, milk, and bread was served at 4 o'clock in the afternoon. 



^ " The Effects of Training. A Study of the Harvard University Crews," Boston 
Med. and Surg. Jour., 141 (1899), pp. 205, 229. 



38 

Sleep, hathing, etc. — The ordinary allowance of time for sleep was nine hours, from 
10 to 7. General plunge baths were prohibited, but after the rowing the men were 
allowed a cold shower bath in Cambridge and a bucket bath (for want of a shower) at 
New London. 

Besides rowing, tlie men indulged in very little exercise. While at New London 
a 5-minute walk before breakfast, an occasional game of quoits, or spasmodic efforts 
to play baseball were the only other forms of exercise indulged in. When not row- 
ing, sleeping, or eating the men passed the time in reading, writing, or in pure and 
simple loafing. 

Statistics of the crew. — Table 9 shows the ages and weights of the 
ditierent members of the Harvard ""varsity" crew on different days of 
the study reported hereafter. 

The positions shown in the table are those occupied by the different 
men at the time of the race. 



Table 9.- 



Welf/lilx of members of crew, viihout clotltiny, rnorn'uKi and afternoon {dietary 
attidy No. ^230) . 



Position. 


Age. 


June 14. o June 15. 


June 16. 


June 17. ^\'^'' 


June 19. 


Morn- 
ing. 


After- Morn- 
noon, ing. 


After- 
noon. 


Morn- 
ing. 


After- 
noon. 


Morn- 
ing. 


After- 
noon. 


Morn- 
ing. 


Morn- 
ing. 


After- 
noon. 


Bow 


Yrs. 
23 


Lbs. 
1613 
153i 


Lbs. 
1593 

liSO 


Lbs. 
1623 
152 


Lbs. 
160 


Lbs. 
1621 


Lbs. 
161 i 


Lbs. 
1621 


Lbs. 
161 


Lbs. 
162 


Lbs. 
164 


Lbs. 
162 


2 




(2) b . . 


20 
21 
20 
19 
22 
19 
26 




166 

1581 

1581 

157 

168 

1551 

145 


1681 

1603 

161 

160 

1701 

1571 

148 


1651 
158 
1581 
1583 
1671 
155 
1451 


1673 

162 

1611 

160.1 

1711 

1561 

149 


1651 
1.591 
159J 
1591 
1681 
157 
1471 


1673 

1621 

161 

1601 

171 

1.563 

1473 


168 

163J 

163^ 

1611 

175 

1571 

1493 


1643 


3 


1613 
1623 
1593 
170 

158i 
148i 


158 

158i 

158 

1683 

154 

145i 


1613 

16U 

1593 

1701 

157 

147 


161 


4 


161 


6 


1583 


6 


172 


7 


1561 




1453 








159i 


156i 






161 


1583 


161§ 


1591 


1611 


1621 


1601 













a E.xtremelv hot dav. 



b Substituted for No. 2 on June 15. 



The loss of weight during practice is naturally smaller than would 
be found during a "time row," that is, .special tests to accustom the 
men to rowing long distances at high speed under much the .same con- 
ditions as obtain in the race. Dr. Darling/ in his investigations upon 
the Harvard boat crews during the season of 1899, referred to above, 
determined the average loss in weight during one of the time rows 
and during the race in one of the Harvard crews. He also determined 
the loss for the twenty-four hours immediately preceding this intense 
exercise, or as he terms it, the " preliminary loss." He states that this 
preliminary loss is always noticed during the twenty-four hours before 
the race and may be attributed to nervous effect upon the appetite and 
urinarj^ secretion. This preliminary loss for the time row a\'eraged 
three-fourths of a pound per man, and immediately preceding the race, 
1\ pounds per man. The average loss per man during one of the time 
rows w^as 3f pounds per man, while during the race itself this average 
loss amounted to 4i pounds per man. The four-oared crew immedi - 



^Boston Med. and Surg. Jour., 141 (lS9i)) pp. 205,229. 



89 

ately Ix^fore and after the ^-iiiilc race showed an average loss of 3^ 
pounds per person. 

Results of the study. — The detailed results of this study ai-e given in 
the following table, which shows the total amount of food consumed 
at each meal, the nutrients consumed per man, and the average 
amounts per man per day: 

Tahlk K). — ]Veiglit>< of foods and nutrients consumed in dietanj xliidi/ of <i unirersthj boat 
crew at Gales Ferry {No. 230) . 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 14 


First meal, 17 men. 

ANIMAL FOOD. 

Broiled chicken, 300 gms. (.58); bluefish, 865 gms. 
(•20); poached eggs, 885 gms. (100); butter, 190 
gms. (101) ; milk, 1,010 gms. (50) ; cream, 1,105 


Grams. 
29 

11 


(irdiiif!. 
31 

2 


(rrn///.s. 
6 

85 


Calories. 
432 




VEGETABLE FOOD. 

Dry toasted bread, 525 gms. (35); oatmeal, 1,9.55 
gms. (31); hominy, 1,785 gms. (52); sugar, 355 
gms. (107) ; plain boiled potatoes, 440 gms. (113) ; 
oranges, 1,275 gms. (120). Total vegetable food.. 

Total food 


412 




40 


33 


91 


844 




Second medl, 17 men. 

MISCELLANEOUS FOOD. 






14 


11 


14 


38 


331 










• 14 


Tliird meal, 13 men. 

ANIMAL FOOD. 

Beef, rib roast, 1,815 gms. (1)- butter, 370 gms. 
(101); milk, 2,835 gms. (50); cream, 565 gms. 
(30) . Total animal food 


38 
16 


67 
18 


13 
119 


832 




VEGETABLE FOOD. 

Dry toasted bread, 920 gms. (35) ; boiled rice cu.s- 
tard, 1,590 gms. (33); sugar, 45 gms. (107); aspara- 
gus, 2,155 gms. (109) ; French dressing, 225 gms. 
(89); marmalade, 480 gms. (42). Total vegeta- 
ble food 


721 




Claret, 735 gms. (127) 


37 




Total food . .... 










54 


85 


141 


1,590 




Fourlli meed, IS men. 

ANIMAL FOOD. 

Roast beef, 2,295 gms. (1); butter, 270 gms. (101); 
milk, 680 gm.s. (50); cream, 880 gms. (30). To- 
tal animal food 




14 


29 


47 
11 


4 

117 
53 


572 




VEGETABLE FOOD. 

Dry toasted bread, 710 gms. (35) ; mashed potatoes, 
seasoned, 2,210 gms. (39); boiled fresh i)eas, 1,955 
gms. (38). stewed rhubarb, 115 gms. (41); cream 
of onion soup, 4,085 gms. (28); stewed prunes 
with sirup, 2,325 gms. (41) . Total vegetable food . 

Beer, 8 350 gms. (126) 

Total food 


693 

226 












58 1 58 174 


1,491 




Total animal food for day . . 








96 1 145 
.54 1 31 


23 1 1,836 




Total vegetable food for day 


321 1 1.826 




Total tmclassitied food for dav 


11 
2 


14 


38 
62 


331 




Total beverages for day 


263 




Total nutrients for day 








163 


1!)0 


444 


4,256 













40 

Table 10. — Weigldi^ of foods and nutrients consumed in dietary study of a university boat 
crew at Gales Ferry {No. 230) — Continued. 







Nutrients and fuel value per man. 


Date. 


Kinds and total amounts of food consumed. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 15 


First meal, 18 men. 

ANIMAL FOOD. 

Broiled bluefish, 480 gms. (26): scrambled eggs, 
1,700 gms. (77) , butter, 170 gms. (101) ; milk, 1,605 
gms. (50); cream, 2,510 gms. (30). Total animal 


Grami^. 
23 

11 


Gram.'t. 
44 

5 


Grams. 
12 

96 


Calories. 
553 




VEGETABLE FOOD. 

Dry toasted bread, 525 gms. (35) ; shredded-wheat 
biscuit, 2S5 gms. (106): oatmeal, 1,035 gms. (31): 
hominy, 1,505 gms. (52): sugar, 410 gms. (107): 
fried potatoes, 1,150 gms. (93) ; oranges, 1,700 gms. 
(120) . Total vegetable food 


485 




Total food 






34 


49 


108 


1,038 




Second meal, IS men. 

MISCELLANEOUS FOOD. 

Chicken sandwiches, 2,875 gms. (36): eggnog, 255 




15 


21 


9 


54 


391 




Third meal, 15 men. 

ANIMAL FOOD. 

Cold sliced beef, 1,460 gms. (1) ; butter, 495 gms. 
(101) : milk, 2,070 gms. (50) ; cream, 370 gms. (30) . 




15 


26 

16 


57 
6 


8 

118 
2 


070 




VEGETABLE FOOD. 

Dry toasted bread, 1,390 gms. (35); rice custard, 
1,075 gms. (33) ; asparagus, 2,100 gms. (109) ; olive 
oil, 15 gms. (108); marmalade, 680 gms. (42). 


605 




Beer, 200 gms. (126) 


8 




Total food 










42 


63 


128 


1,283 




Fourth meal, IS men. 

ANIMAL FOOD. 
Milk, 5,895 gms. (.50) 




15 


11 
4 


13 

7 


16 
33 


232 




VEGETABLE FOOD. 


217 




Total food 






15 


20 


49 


449 




Fifth weal, 18 men. 

ANIMAL FOOD. 

Roast leg of "fall" lamb, 1,700 gms. (23): butter,' 
115 gms. (101) ; cream, 850 gms. (30). Total an- 




15 


30 

29 
1 


28 
12 


2 

157 
44 


392 




VEGETABLE FOOD. 

Dry toasted bread, 950 gms. (35) ; baked macaroni 
with cheese and cream, 2,805 gms. (34); mashed 
potatoes, seasoned, 1,420 gms. (39); beet greens, 
965 gms. (71) ; tomato soup, 4,255 gms. (28) ; or- 
anges, 1,615 gms. (120); prunes, 2,125 gms. (41); 
stewed figs, 305 gms. (40) ; currant jelly, 650 gms. 
(95) . Total vegetable food 


874 




Beer, 4,280 gms. (126) , claret, 710 gms. (127) ; port 


185 














Total food 


60 


40 


203 


1,451 












90 
60 
21 

1 


142 

30 

9 


38 

404 

64 

46 


1,847 






2,181 






391 






193 












172 


181 


642 


4.012 












1 









41 



Table 10. — WeigJit.t of foods and nutrients consvnird in. dlctari/ stiidi/ of a uniirrsilij Jioof 
crew at Gales Ferry {No. 230) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




First meal, IS men. 










1898 


ANIMAL FOOD. 










June 10 


Broiled rib steak, 810 gms. (22) ; hard-l)oiled eggs 
with dressing, 1,020 gms. (60); soft-boiled eggs, 
15 gms. (100); butter, 125 gms. (101); milk, 1.020 
gms. (50); cream, 2,115 gms. (30). Total animal 
food 


(Irams. 


O'rams. 
15 


(irams. 

8 


Calories. 
554 




VEGETABLE FOOD. 






Dry toasted bread, 300 gms. (35) ; shredded-wheat 
biscuit, 225 gms. (106); boiled oatmeal, 2,085 gms. 
(31) ; hominy, 1,150 gms. (,52) ; sugar, 865 gms. 
(107); fried potatoes, 1,105 gms. (93) ; strawber- 
ries, 2,695 gms. (121); marmalade, 30 gms. (42). 
Total vegetable food 


11 


6 


117 


581 




Total food 






36 


51 


125 


1 135 




Second meal, IS men. 
















MLSCELLANEOUS FOOD. 










16 


Egg sandwiches, 2,285 gms. (37) ; eggnog, 140 gms. 
(79). Total miscellaneous food . . 


13 


16 


46 


391 




Third meal, IS men. 
















ANIMAL FOOD. 










16 


Fillet of beef, 1,560 gms. (20) ; eggs, 850 gms. (100) ; 
butter, 325 gms. (101); milk, 4,450 gms. (50); 

VEGETABLE FOOD. 


36 


47 


14 


642 




Dry toasted bread, 1,420 gms. (;3.5) ; spinach, 905 
gms. (75); lettuce, 115 gms. (Ill); fresh sliced 
tomatoes, 895 gms. (115); stewed fig.?, 410 gms. 
(40); stewed prunes, 1,320 gms. (41); marmalade, 
355 gms. (42) . Total vegetable food 


12 


4 


105 


517 




Total food 






48 


51 


119 


1 1.59 




Fourth meal, IS men. 
















ANIMAL FOOD. 










16 


Roast leg of lamb, 1,645 gms. (23) ; butter, 210 gins. 
(101) ; milk, 1,135 gms. (,50) . Total animal food . . 

VEGETABLE FOOD. 


30 


27 


3 


386 




Dry toasted liread, 750 gms. (35); tmili'd rice eu,s- 
taril, l.sTdKiiis, (33); mashed potato s. siavoued, 
1,760 gms. (391; green peas, 1,445 gms. C'.s); fresh 
boiled beets, 1,190 gms. (91); tomato soup, 4,085 
gms. (28) . Total vegetable food 


29 

1 


15 


93 

53 


640 




Beer, 4,255 gms. (126); claret, 625 gms. (127); port 
wine, 735 gms. (128) 


221 




Total food 








60 


42 


149 


1 '^47 




Total animal food for day 






91 

13 

1 


119 
25 
16 


25 
315 
46 
53 


1,.582 




Total vegetable food for day 


1 738 




Total unclassified food ff)r day 


891 




Total beverages for day 


221 




Total nutrients for day 








157 


160 


439 


;}.932 




First meal, 19 men. 
















ANIMAL FOOD. 










17 


Broiled lamb chops, 1,050 gms. (24); eggs, 750 gms. 
(100) ; butter, 285 gms. (101) ; milk, 1,860 gms. (50) ; 
cream, 2,375 gms. (30) . Total animal food 

VEGETABLE FOOD. 


27 


51 


11 


630 




Dry toasted bread, .510 gms. (35) ; shredded wheat 
biscuit, 370 gms. (106); hominy, 1,445 gms. (52); 
oatmeal. 995 gms. (31); sugar, 905 gms. (107); mar- 
malade, 70 gms. (42); strawberries, 3,005 gms. (43). 
Total vegetal)le food 


10 


2 


113 


.523 




Total food 






37 


53 


124 


1,153 









42 



Table 10. — Wciglda of foods and nutrients consumed in dietary studji of n vnirer.^il ■ hoat 
crew at Gales Ferry {No. 330) — Continued. 





Kinds and total amouiit.s of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Second vical, 19 men. 










1898. 
June 17 


MISCELLANEOUS FOOD. 

Egg sandwiches, 3,770 gms. (137); milk, 200 gms. 
(50) ; eggnog, 140 gms. (79) . Total miscellaneous 
food 


Gramx. 
20 


(irams. 
26 


Grams. 
71 


Calories. 
615 




Third meal, 19 men. 
















ANIMAL FOOD. 










17 


Cold roast beef, 580 gms. (20) ; broiled beefsteak, 
1,830 gms. (22); butter, 370 gms. (101); milk,.5,.530 
^ms. (50) ; cream, 555 gms. (30) . Total animal 


42 


54 


16 


740 




VEGETABLE FOOD. 






Drv toasted bread, 950 gms. (35) ; boiled rice, 2,380 
gms. (32) ; apple tapioca custard, 1,360 gms. (18) ; 
fresh tomatoes, 680 gms. (115) ; marmalade, 580 
gms (42) Total vegetable food 


9 


1 


96 

7 


440 




Beer 1 190 gms (120) 


28 




Total food 










51 


55 


119 


1,208 




Fourth meal, 11 men. 
















ANIMAL FOOD. 










17 


Roast beef rib, 9.50 gms. (20); poached eggs, 680 gms. 
(100) ; butter, 170 gms. (101) ; milk, 1,235 gms. (50) ; 


33 


38 


6 


.513 




VEGETABLE FOOD. 












Dry toasted bread, 565 gms. (35) ; bread pudding, 
20J gms. (86) ; barlev broth soup, 2,410 gms. (62) ; 
mashed potatoes, seasoned, 1,190 gms. (39) ; toma- 
to stew with bread, 71(1 gms. (116); boiled beets, 
425 gms. (91); stewed rliubarb, 595 gms. (41); 
stewed prunes, 200 gms. (41). Total vegetable 


15 

1 


4 


88 
49 


460 




Beer, 2,695 gms. (126) ; claret, 1,360 gms. (127) 


205 










49 


42 


143 


1,178 




Total animal food for dav 






102 

34 

20 

1 


143 

7 

26 


33 

297 

71 

56 


1,883 




Total ve.iretatilc f<icMl fur day 


1,423 
615 






233 












167 


176 


457 


4,154 




First meal, 17 men. 
















ANIMAL FOOD. 










IS 


Lamb chops, 650 gms. (24) ; bluefish, 6.50 gms. (26) ; 
l)oached eggs, 725 gms. (100) ; soft-boiled eirgs, 115 
gms. (99); butter, 115 gms. (101); milk,o,lu:) ^ms. 
(•50) ; cream, 1,.505 gms. (30) . Total animal food . . 

VEGETABLE FOOD. 


&5 


41 


13 


.578 




Dry toasted bread, 355 gms. (35) ; shredded wheat 
biscuit, 285 gms. (106); oatmeal, 625 gms. (31); 
hominv, 1.090 gms. (53); sugar, 370 gms. (107); 
oranges, 2,310 gms. (120) . Total vegetable food . . 

Total food 


8 


1 


,-_ 


358 




43 


42 


90 


936 




Second meal, 17 men. 












MISCELLANEOUS FOOD. 










18 


Egg sandwiches, 2,295 gms. (37) ; eggnog, 340 gms. 
(79) . Total miscellaneous food 


14 


18 


53 


442 



48 

Table 10. — Wei<j}tt>i of foods aiul uutrientt^ consiuned iit. d'uiarij i>liidij of n ujiiirrxlli/ hoat 
<rev' at (Jales Ferri/ {No. 230) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Third meal. 16 vim. 










189S. 
Juno 18 


ANIMAL FOOD. 

Cold roa.st beef, -180 gms. (20) ; roast leg of lamb. 
1,250 gms. (23); butter, 580 gms. (101): milk, 4,015 
gms. (50); eream, 2-40 gms. (30) Total animal 


(irain.s. 
40 


Grams. 
59 


Grains. 
13 


( 'alories. 
766 




VEGETABLE FOOD. 






Dry toasted bread, 825 gms. (35): bdili'd rice, 2,295 
gills. (:;l'i ; as|iaragus, 2,665 gms. (ln'.ii : iirsli toma- 
t<.ii-s, -iM) Kins. (115): stewed straw iK-rrirs. 1,815 
gms. (43); marmalade, 2.55 gms. (421. Total vege- 


12 


1 


99 


464 




Total food . 






.52 


60 


112 


1 230 




Fourth meal. 16 iiirii. 
















ANIMAL FOOD. 










18 


Roast turkey, 1,745 gms. (27) ; butter, 340 gms. (101) . 
Total animal food 


30 


;i7 




407 




VEGETABLE FOOD. 












Dry toasted bread, 665 gms. (:^,5); vcmncelli soup, 
3,405 gms. (28): mashed jiotntdi s srasoned, 2,510 
gms. (16); fresh peas. I,i2()-ins. i;;s) ; beetgreens, 
995 gms. (71); stewed prunes, 2,o.V) gms. (41); 
marmalade, 30 gms. (42); eurrant jelly, 680 gms. 
(95). Total vegetable food. . . .. 


29 
2 


13 


1.55 

44 


875 




Beer, 6,195 gms. (126) 


189 




Total food 








61 


50 


199 


1,531 




Total animal food for day 






105 
49 
14 
2 


137 
15 
18 


26 
331 
.53 

44 


1,811 




Total vegetable food for day 

Total unclassified food for day 


1,697 
442 




Total beverages for day 

Total nutrients for day 

First meal, 16 men. 


189 










170 


170 


454 


4,139 














ANIM.il. FOOD. 










19 


Lamb chops, 1,035 gms. (24); baked bluefish, 610 
gms. (26); poached eggs, 610 gms. (100); soft- 
boiled eggs, 170 gms. (99) ; butter, 255 gms. (101) ; 
cream, 2,920 gms. (30) . Total animal food 

VEGETABLE FOOD. 


38 


61 


,s 


7.56 




Dry toasted bread, 580 gms. (35) ; shredded wheat 
biscuit, 480 gms. (106): oatmeal, 795 gms. (31); 
hominy, 735 gms. (52); .sugar, 455 gms. (107); 
oranges, 2,015 gms. (120) . Total vegetable food. . 

Total food 


11 


1 


100 


4G4 




49 


(;2 


108 


1,220 




iSecuiid mral, 16 men. 
















ANIMAL FOOD. 










19 


Broiled beefsteak, 1.985 gms. (22); butter, 495 gms. 
(101) ; milk, 325 gms. (50) . Total animal food 

VEGETABLE FOOD. 


3;? 


.50 


1 


604 




Dry toasted lirend, 1,020 arms. (;i5): iMittered toast, 
270 gms. C!.')); boiled rice, 2,410 gms. (32); stewed 
strawbirries, l.'.iTO t^qns. (13); marmalade, 30 gms. 


12 


2 


100 


478 




Total food 






45 


52 


101 




1 , 082 









44 

Table 10. — Weights of foods and nidrienis consumed in diefari/ xiudji of <i nti! versify boat 
crew cd Gales Ferry {No. 230) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Third meal, lit men. 












ANIMAL FOOD. 










1898. 
June 19 


Roast beef rib, 1,985 gms. (20); poached eggs, 1,035 
gms. (100); butter, 385 gms. (101); cream, 140 gms. 
(30) Total animal food 


Grams. 
32 


Gramii. 
38 


6'C0H(.S. 


Calories. 
485 




VEGETABLE FOOD. 












Dry toasted bread, 810 gms. (35); macaroni, 1,420 
gms. (34) ; apple-tapioca pudding, 1,305 gms. (18) ; 
mashed potatoes, seasoned, 2,040 gms. (39) ; beet 
greens, 580 gms. (71); tomato soup, 4,850 gms. (28); 
stewed prunes, 735 gms. (41); stewed figs, 200 gms. 
(40) , marmalade, 55 gms. (42) . Total vegetable 


24 

1 


9 


100 

28 


590 




Beer 4 680 gms. (126) 


119 




Total food 








57 


47 


128 


1,194 










103 

47 

1 


149 
12 


9 
300 

28 


1,845 






1,532 






119 












151 


161 


337 


3,496 




FirM meal, 16 meti. 














ANIMAL FOOD. 










20 


Tenderloin beefsteak, 480 gms. (22); French lamb 
chops, 470 gms. (24); scrambled eggs, 1,075 gms. 
(100) ; butter, a 270 gms. (101) ; cream, 2,680 gms. 
(30) . Total animal food 


30 


59 


8 


704 




VEGETABLE FOOD. 












Dry toasted bread, 455 gms. (35); shredded-wheat 
biscuit, 225 gms. (106); oatmeal, 1,020 gms. (31); 
hominy 1,445 gms. (.5;H) ; sugar, 9.30 gms. (107); 
baked potatoi^s, 995 gms. (\Vi) ; oranges, 1,435 gms. 
(r'O) Total vegetable food 


11 


1 


133 


600 




Total food 






41 


60 


141 


1,304 




















MISCELLANEOUS FOOD. 










'>0 




13 


18 


48 


418 




Third meal, 20 men. 
















ANIMAL FOOD. 










20 


Sirloin beefsteak, 2,186 gms. (22); cold roast beef, 
325 gms. (20) ; butter, 540 gms. (101) ; milk, 410 


33 


46 


1 


567 




VEGETABLE FOOD. 












Dry toasted bread, 1,150 gms. (35); boiled rice, 
3,300 gms. (32); stewed strawberries, 2,990 gms. 
(43) ; marmalade, 115 gms. (42) . Total vegetable 


10 


1 


99 


456 




Total food 






43 


47 


100 


1,023 






) 









a Used in making scrambled egg.s. 



■45 

Table 10. — Wciyhta of foods and nnlrlents consumed, in dietarn sladij of o miin'rsili/ Imol 
crew at Gales Ferry {No. 230) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


« . 1 Carbo- 
^^^- hydrates. 


Fuel 

value. 


1898. 
June 20 


Fourth meal, 20 men. 

ANIMAL FOOD. 

Roast beef, 2,325 gms. (20); chicken-brOth soup, 
4,365 gms. (8); butter, 45 gms. (101); cream, 255 


Grams. 
39 

16 
1 


Grams. 
19 

6 


Grams. 
6 

126 
39 


Calorics. 
361 




VEGETABLE FOOD. 

Dry toasted bread, 850 gms. (35) ; mashed potatoes, 
seasoned, 2,015 gms. (39) : tomatoes, stewed with 
bread, 2,070 gms. (116); Imilcd green peas, 1,955 
gms. (38); stewed prunes. 'J, )'.••'> gms. (41); stewed 
figs 780 gms (40) Total vi'getable food 


638 




Beer,'5,700 gms. (126); port wine, 510 gms. (128) 

Total food 


164 










56 


25 


171 1.163 




Total animal food for day 






102 
37 
13 

1 


124 

8 
18 


15 

358 

48 

39 


1,632 






1,694 






418 






164 












153 


150 


460 


3,908 










160 


170 


448 


4,074 









DIETARY STUDY OF THE HARVARD FRESHMAN CREW AT 
GALES FERRY (No. 231). 

This .study, which was made at Gales Feriy with the same crow as 
dietary study No. 228, namely, the Harvard Freshman crew, began 
with supper June 18, 1898, and continued five days, that is, until 
luncheon June 23. The quarters were in a private house rented for 
the purpose. The cook and waiters were the same as in dietary study 
No. 228 and were brought with the crew from Cambridge. 

Conditions. — The conditions were very similar to those described in 
dietary study No. 228. The number of persons included in the study 
was fourteen, viz, seven of the crew, four substitutes, and the cock- 
swain, coach, and manager. The dietary of the captain was studied 
separately as No. 233. But two meals were taken by visitors. The 
usual routine of the day for the members of the crew was something 
as follows: The men arose at about 7 o'clock. Before this time no 
noise was allowed in the kitchen or elsewhere. After a short run, 
breakfast was served at 7.30 o'clock and was quite a hearty meal, con- 
sisting principally of oranges, a breakfast cereal, hot meat or fish, and 
potatoes. During the morning there was usually a practice row on 
the river, followed by a light lunch at about 11.3(» to 12 o'clock. The 
principal meal of the day was taken early in the afternoon. In the 
late afternoon the crew had another season of hard work on the river, 
after which another hearty meal w^as served. Leisure time was spent 
in studv or recreation. 



46 



StatiMic>; of the crew. — -The weights of the difi'erent inombers of the 
crew and of some of the substitutes included in the stud>" reported in 
this bulletin were recorded morning- and afternoon, and are shown in 
Table 11. 

Table 11. — Weights of tiunnhers of crew, without clothing, before and after rowing 

{dietary study No. 231.) 





Age. 




June 20. 






June 21 




June 22. 


June 23. 


Positiou. 


Morn- 
ing. 


Afternoon. 


Morn- 
ing. 


Afternoon. 


Morn- 
ing. 


Afternoon. 




Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Before 
rowing. 


After 
rowing. 


Bow 

2 

3 


Yrs. 
18 
17 
19 
19 
19 
21 
19 
18 


Lbs. 
144 
152 
148 
165J 
168i 
1781 
175 
14U 


Us. 
144 
1511 
148 
166 
168i 
1771 
175^ 
1411 


Lbs. 
1421 
150 
147 
1641 
165 
176 
173 
140} 


Lbs. 
144 
152 
1481 
166 
168 
1781 
175 
142 


Lbs. 
143J 
1511 
1471 
167 
167.1 
1781 
1741 
142 


Lbs. 
142 
150 
1461 
1651 
1651 
177 
1723 
141 


Lbs. 
1431 
1.53 
149 
1661 
1681 
1791 
1741 
142 


Lbs. 
1411 
1511 
1451 
165 
165 
177 
1731 
140i 


Lbs. 
139 
1.50 
144^ 


4 


162} 


5 


163^ 


6 (captain) 


175 


7 


172 


Stroke 


138^ 










159 


159 


1.571 


1591 


159 


1571 


1591 


1571 


155} 












, 


1*1 


i 


n 






li 




















1581 
1741 
1851 
1491 




1581 
173 
1861 
150 


1581 
1721 
1861 
150 


157 
172 




1551 




Do 








Do 












Do 






1.50 





















JResults of the study. — The details of the study with respect to the 
kinds and amounts of food and nutrients consumed and the average 
per man piu" day are shown in the following tal>le: 

Table 12. — Weighta of food.i and nutrients consumed in dietanj study of a university boat 

crew {No. 231) . 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Fourth meal, 15 men. 










1898 


ANIMAL FOOD. 










June 18 


Roast lamb, 880 gms. (23) ; tomato soup, 2,920 gms. 
(28) ; butter, 2S5 gms. (101) ; cream, 1,320 gms. 
(30) ; milk, 1,785 gms. (.50) . Total animal food. . . 

VEGETABLE FOOD. 


Grain.^. 
35 


Grams. 
49 


Grams. 
13 


Calories. 
653 




Toasted bread, 965 gms. (35) ; bread pudding, 1,530 
gms. (S6) ; peas, 8,S0 gms. (3S) ; boiled potatoes, 
1 360 gms (113) Total vegetable food 


18 

1 


8 


88 
30 


509 




Beer 3 970 gms. (126) 


127 




Total food 








54 


57 


131 


1,289 




FivKt Iliad, lU men. 








, 








ANIMAL FOOD. 










19 


Bluefish, 555gms. (26) ; poached eggs, 980 gms. (100) ; 
raw eggs, 100 gms. (99) ; butter, 210 gms. (101) ; 
milk, 1,815 gm.s. (.50); cream, 2,410 gms. (30). 


30 


55 


14 


692 




VEGETABLE FOOD. 






Oatmeal, 1,275 gms. (31); toasted bread, 825 gms. 
(35); shredded-wheat biscuit, 540 gms. (106); 
sugar, 200 gms. (107) ; creamed potatoes, 540 gms. 
(15) ; oranges, 880 gms. (120) . Total vegetable food . 

Total food 


10 


., 


. 105 


.524 




46 


58 119 


1,216 













47 

Tahlk lli. — Wi'if/Jils (if j< Kids (1)1(1 nutrients consaini'd in dichinj sliid// af n iDiirovili/ hdtd 
(Ttiv {No. ^.?i)— Continued. 





Kinds aiui total aiiumiits (if food coiismiu'd. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Second meal, 6 men. 










1898. 
June 19 


ANIMAL FOOD. 

Raw eggs, 285 gms. (90); milk, 1,150 gms. i,")0). 
Total animal food 


Gram.^. 
12 


drams. 
12 


Grams. 
9 
13 


Calories. 
198 




Whisky, 100 gm.s. (129)... » 


53 




Total food 










12 


12 


22 


''51 




Third meal, lit iik ii. 
















ANIMAL FOOII. 










19 


Lamb chops, 880 gms. (3) ; butter, 2.')5 gins. {Wi) ; 
milk, 2,210 gms. (50) . Total animal food 


19 


44 


8 


.520 




VEGETABLE FOOD. 






Toasted bread, 935 gms. (35); sugar, 115 gms. (107); 
mashed potatoes, 2,155 gms. (39) ; fresh sliced 
tomatoes, 810 gms. (115); strawberry jelly. 2,440 


12 


,j 


119 


5.56 




Total food 






31 


46 


127 


1,076 




F(jurlh meal, 1.', men. 
















ANIMAL FOOD. 










19 


Roast lamb, 935 gms. (23); vermicelli soup, 1,815 
gms. (28); butter, 610 gms. (101). Total animal 
food 


28 


51 


•> 


597 




VEGETABLE FOOD. 






Toasted bread, 1,105 gms. (3-5); asparagus, 1,930 
gms. (109): boiled potatoes, 1,015 gms. (113); 
stewed prunes, 1,815 gms. (41). Total vegetable 


16 


3 


131 
44 


631 




Ale, 4,365 gms. (125) 


189 




Total food 








46 


54 


177 


1,417 




Total animal food for day 

Total vegetable food for day 






89 
44 


162 

8 


33 
3.55 

57 


2, 007 

1,711 

242 




Total nutrients for day 

First meal, ii men. 








135 


170 


445 


;{,i)60 














ANIMAL FOOD. 










20 


Bluefish, 5.55 gms. (26) ; butter, 270 gms. (101); milk, 
4,765 g'us. (50) ; scrambled eggs, 9.50 gms. (100) ; 
raw eggs, 100 gms. (99) . Total animal food 

VEGETABLE FOOD. 


;« 


40 


17 


577 




Oatmeal, 1,020 gms. (31); toasted bread, 735 gms. 
(3.5); shredded wheat hi.scuit, 395 gms. (106): 
sugar, 510 gms. (107): potatoes with milk, 200 
gms. (15): oranges, 1, 1135 gms. (120). Total vege- 


12 


2 


109 


515 




Total food -• 






45 


42 


126 


1,092 




Sec(jnd me(d, 12 men. 
















ANIMAL FOOD. 










•20 


Raweggs, 285 gms. (99) ; milk, 795 gms. (50) . T( ital 


5 


5 


3 


79 




VEGETABLE FOOD. 






Graham wafers, 340 gms. (10:3); sugar, 140 gms. 
(107) . Total vegetable food 


3 




7 


123 




Whisky 100 gms (129) 




30 




Total fooil 










» 


5 


37 

' , 


2:52 









•48 

Table 12. — Weights of foods and nutrients consumed in dietary study of a wiiivrsity Iioat 
crew [No. 231) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Food 

value. 


1898. 
June 20 


Third meal, lit men. 

ANIMAL FOOD. 

Roast oeef , 850 gms. (20) ; butter, 455 gms. (101) ; 
milk, 2,355 gms. (50) ; cream, 765 gms. (.30) . Total 
animal food 


Grams. 
21 

13 


Grams. 
51 

2 


(Trams. 
11 

138 


Calories. 
606 




VEGETABLE FOOD. 

Toasted bread, 795 gms. (35) ; sugar, 115 gms. (107) ; 
asparagus, 1,275 gms. (109); lettuce, 255 gms. 
(Ill) ; boiled potatoes, 1,420 gms. (113) ; stewed 
iigs, 2,070 gms. (40); stewed prunes, 395 gms. 
(41) . Total vegetable food 


638 




Total food 






34 


53 


149 


1 "44 




Fourtli meal, lU men. 
Graham wafers, 395 gms. (103) 




20 


2 




15 


70 




Fi/tli meal, Ih men. 

ANIMAL FOOD. 

Turkey, 1,075 gms. (27); tomato soup, 2,1.55 gms. 
(28); butter, 2.55 gms. (101); milk, 1.645 gms. 
(50). Total animal food 






20 


33 

17 
2 


36 
5 


8 

112 

48 


503 




VEGETABLE FOOD. 

Toasted bread, 1,105 gms. (35) ; sugar, 30 gms. (107) ; 
beet greens, 140 gms. (71) ; fresh peas, 1,1;^5 gms. 
(38) ; mashed potatoes, 1,:}05 gms. (39) ; stewed 
strawberries, 2,240 gms. (43). Total veget^ible 






Pale ale, 4,765 gms. (125) 


2t)5 




Total food 










52 


41 


168 


1,283 




Total animal food for dav 






92 
47 


132 
9 


39 
401 
55 


1,765 






1,921 






2 






Total nutrients for day 








Ul 


141 


495 


3,»'21 




First meal, J/, mm. 

ANIMAL FOOD. 

Bluefish, 385 gms. (26); poached eggs, 1,135 gms. 
(99); butter, 100 gms. (101); milk, 1,815 gms. 
(50) ; cream, 2,510 gms. (30) . Total animal food. . 

VEGETABLE FOOD. 

Oatmeal, 1,190 gms. (31); toasted bread, .510 gms. 
(3.5); .shredded wheat biscuit, 480 gms. (106); 
sugar, 540 gms. (107); potatoes with milk, 285 
gms. (15); oranges, 695 gms. (120). Total vege- 




21 


26 
12 


49 


IJ 
107 


620 
507 




Total food 






38 


51 


121 


1,127 




i^rcond meal, lU men. 

ANIMAL FOOD. 

Sirloin steak, l,.'):j0 gms. (22) ; chicken sandwiches, 
1.740 gins. (36): butter, 480 gms. (101); milk, 4,025 




21 


53 
13 


68 
2 


54 
137 


1,071 




VEGETABLE FOOD. 

Rice, 1.335 gms. (32); toasted bread, 735 gms. (35); 
sugar, 200 gms. (107) ; boiled potatoes, 1,445 gms. 
(113); cooked asparagus, 725 gms. (109); stewed 
prunes, 1 ,815 gms. (41) . Total vegetable food 

Total food 


634 




66 


70 191 i 1.705 












• 



49 

Table 12. — Weightfi of fooda and nutrients consumed in dictarij xlinJij of a n)urcrsili/ hoal 
crew {No. 231) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 21 


Tldrd meal, 1!, men. 

AN I MA I- FOOD. 

Fillet of beef, 1,545 gms. (23): tomato soup, 2,270 
gms. (28) : butter, 395 gm.s. riOl) ; milk, 1,785 gms. 
(50) . Total animal food 


Grnm!>. 
38 

15 
2 


Gramf. 
47 

2 


Greim.v. 
9 

127 
46 


Odoriex. 
630 




VEGETABLE FOOD. 

Toasted bread, 1,105 gms. (35) ; sugar, 55 gms, (107) ; 
cooked asparagus, 1,075 gms. (109); boiled pota- 
toes, 1,420 gms. (113); canned tomatoes, 735 gms. 
(116); stewed figs, 1..505 gms. (40); stewed 
prunes, 285 gms. (41) . Total vegetable food 

Ale 4 .5G5 gms (125) . 


601 
197 




Total food 

Fourtli iiieitl, lU men. 

A. VIM A L FOOD. 

Raw eggs, 170 gms. (99) ; milk, 4.55 gms. (.50) . Total 








55 


49 


182 


1,428 


21 


4 



1 


31 
2 


39 




VEGETABLE FOOD. 

tiraham wafers, 710 gms. (103); sugar, .55 gms. (107). 


1,52 




Whisky 40 gms. (129) 


8 




Total food 










7 


3 


35 


199 




Total animal food for dav 






120 
44 
2 


166 
7 


79 
402 

48 


2,360 






1,894 






205 












166 


i<:{ 


529 


4,469 




Firat meal, i'< men. 

ANIMAL FOOD. 

Porterhouse steak, 710 gms. (21) ; scrambled eggs, 
650 gms. (100); butter, 140 gms. (101); milk, 1,785 
gms. (.50); cream, 2,650 gms. (:30). Total animal 




22 


26 
11 


65 


15 
101 


773 




VEGETABLE FOOD. 

Oatmeal, 680 gms. (31) ; toasted bread, 6.50 gms. (85) ; 
shredded-wheat biscuit, 480 gms. (106); sugar, 
470 gms. (107); potatoes with milk. 140 gms. (15); 
oranges, 765 gms. (120) . Total vegetable food 

Total food 


478 




37 


67 


116 


1 , 251 




Second meed, 15 men. 

ANIMAL FOOD. 

Roast mutton, 625 gms. (25) ; butter, 325 gms. (101 ) ; 
milk 2, 755 gms. (50) Total animal food 




22 


11 


37 

5 


24 

72 


,537 




VEGETABLE FOOD. 

Rice custard, 1,2.50 gms. (33); toasted bread, .595 
gms. (:^,5) ; chicken sandwiches, 680 gms. (36) ; 
boiled potatoes, 1,105 gms. (1131; macaroni, 735 
gms. (34) . Total vegetable food 

Total food . 


387 




34 


42 


96 


924 









12810— No. 75 1 



50 

Table 12. — WcKjhtx of foodie xitd nutrients consumed in didanj >ttudy of a university/ iioat 
crew {No. 231) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value pe 


r man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 22 


Third mrnl, ll^ mrti. 
ANIMAL J'OOD. 

Fillet of beef, 710 gms. (20); macaroni soup, 650 gms. 
(28): butter, 210 gms. (101); milk, 3,4(50 gms. (.=»). 


<j mills. 
22 

18 
1 


Grams. 
30 

7 


Grams. 
13 

87 
26 


Calories. 
■i 3 




VEGETABLE FOOD. 

Bread pudding, 76.5 gms. (86) ; toasted bread, 1,105 
gms. (35): sugar, 30 gms. (107); fresh peas, 680 
gms. (38) ; boiled potatoes, 1,020 gms. (113) ; maca- 
roni, 480 gms. (34) . Total vegetable food 

\Ie 2 580 gms. (125) . . 


496 
111 












41 


37 


126 


1,030 










71 
40 

1 


132 
14 


52 

260 

26 


1,733 






1,361 






111 












ll'i 


146 


338 


3,205 




Fmt mini, 1/, mtii. 

ANIMAL FOOD. 

steak. 1,075 gms. (22); poached eggs, 650 gms. 
(100); butter, .55 gms. (101); milk, 965 gm.s. (.50). 




23 


29 
9 


25 
2 


4 
94 


:!(;8 




VEGETABLE FOOD. 

Oatmeal. .540 gms. (31); toa.sted bread, 455 gms. 
(35) : shredded-wheat biscuit, 370 gms. (106) ; su- 
gar, 540 gms. (107) ; potatoes with milk, 200 gms. 
(15). oranges, 1,105 gms. (120). Total vegetable 


441 




Total food , 






38 


27 


98 


809 




Second medl, lU men. 

ANIMAL FOOD. 

Porterhouse steak, 1,675 gms. (21): butter. .55 gms, 
(101) ; milk, 310 gms. (50) . Total animal food . . . 

VEGETABLE FOOD. 

Tousled bread, 370 gms. (^5) : rice, 540 gms. (32); 
sugar,55gms. (107). Total vegetable food 

Total food 




23 


25 
4 


46 

1 


1 

25 


.534 

128 




29 


47 


26 


662 




Third mcnl. S men. 

ANIMAL FOOD. 






1 
3 






4 




VEGETABLE FOOD. 

Toasted bread, 225 gms. (35) 

Tot al food 


1 


16 


87 




4 


1 


16 


91 










90 
34 

1 


120 
12 


18 

223 

30 


1,559 




Total vegetable food for day a 


1,165 
127 












125 


132 


271 


2,851 










136 


152 


416 


3,677 









a The studv closed before the last meal of June 23. The last meal on June 18 has therefore been 
included with those of June 23 in order to obtain the totals for this latter day. 



51 

DIETARY STUDY OF THE YALE UNIVERSITY CREW AT GALES 

FERRY (No. 232j . 

This .study was made with the Yale '•varsity'' crew. Like No. 230, 
it was carried on at the quarters on the Thames, where the crew was 
in training. The general plan of the study was the same as that fol- 
lowed in the previous investigation (No. 229) with the same crew. 

The study began on June 13 — ^that is, ten days before the race — and 
continued for one week. The crew were all in excellent condition at 
the time. 

Conditions. — The training quarters were in the university t)oat club- 
house. In this house were two dining rooms, one devoted to the 
freshman crew and the other to the '"varsity" crew and its attaches. 
This latter room contained two tables, a small one at which the coach, 
acting manager, an instructor in charge of university work which some 
of the men had to do, and occasional visitors were served, and a large 
table at which the regular crew, substitutes, cockswain, and a retired 
cockswain sat. The dietary study was limited to the men at this talkie. 
Four meals were taken each day with the exception of Sunday, when 
only three meals were served. Breakfast was eaten at about 7. 30 a. m. 
During the morning members of the crew usually had one or two 
hours of light exercise at '' pair-oar work." Dinner was served at 
1 o'clock, an early supper at 4. 30 to 5 o'clock, followed b}^ a period of 
quite active exercise on the river. Late supper was served at 8 to 9 
p. m. No regular exercise was taken in the afternoon. Many of the 
men had to take examinations in some of their studies during the time 
in which they were training. Leisure time was spent in lounging, 
reading, and occasionally in sailing on the river. 

The weather during the period of the study was quite warm, but not 
oppressive. The evenings, when the more severe exercise was taken, 
were all cool and pleasant. 

In general the study was conducted ])y the same methods as those 
previously described. Nearly everything eaten by the crew was sam- 
pled and analyzed, except sugar and uncooked fruits. Cooked foods, 
both animal and vegetable, were sampled at practically every meal at 
which they were served, and composite samples of like foods were 
made for anah^sis. Milk was sampled as often as received, namely, 
twice each day. All of the meat wasted at the table was collected, 
weighed, and anah^zed, thus, with the weights and analyses of the 
meat as served, furnishing data for the computation of the percent- 
age composition of the meat eaten. Uneaten vegetables were not 
analyzed, as they were assumed to be not essentifllly ditferent from the 
same vegetables as served. The amount not eaten was deducted from 
the amount served and the difference taken as the amount consumed. 

During the time of the study the cockswain ate with the crew about 
two-thirds of the time. He was considerablv smaller than anv of the 



52 

members of the crew, and in addition w^as dieting in order to reduce 
his weight. This he did by diminishing- ver^' materially the amounts 
of animal foods eaten. Therefore it seemed desirable to exclude the 
cockswain from the dietary study. Since the animal foods were for 
the most part served on individual dishes, it was possible to weigh 
the animal food (with the exception of butter) eaten by the other 
members of the crew, thus leaving out of account the amount eaten by 
the cockswain. In the case of the vegetable foods and l)utter such 
exclusion was not practicable, but observation showed that he ate very 
nearly the same amount of vegetable foods as the regular members of 
the crew. In calculating the nutrients per man in any meal at which 
the cockswain was present, it has been assumed that he consumed the 
same proportion of nutrients in the vegetable foods and in butter as 
the other members of the crew. In other words, to obtain the total 
nutrients per man at the meals at which the cockswain was served the 
total nutrients in the animal food, exclusive of butter, have been 
divided l)v the number of men present exclusive of the cockswain, and 
the nutrients in the A'egetable foods and in the butter have been divided 
by the number of men present inclusive of the cockswain. This method 
of computation, while not altogether satisfactory, certainly gives much 
more accurate results than would have been obtained by including the 
food of the cockswain with that of the crew. 

Statistics of the crev\ — The age of each member of the crew and 
his weight (without clothing) on two days after severe work are 
shown in Table 13. It was not found practicable to obtain the weights 
of the men before and after exercise as in the other dietaries. 

The positions given in the table are those occupied by the men at 
the time of the race. 



T.VBLE 13. — Age and weiglUs, inilhoid clothing, of members of the crew {dieiarg sliidg No. 232) . 





Age. 


June 14. 


June 18. 


Position. 


Weight 

after 
rowing. 


Weight 

after 

rowing. 




Years. 
21 
19 
18 
22 
20 
19 
22 
19 


Pounds. 
164 
168 
183 
165 
170 
181 
176 
157i 


Pounds. 
164 


2 


170 


3 


181 


4 


165 


,5 


170 




180 




176 




157 










170i 


170| 









58 

-Results of the xtudy. — The details of the kinds and aniouiils of food 
and nutrients consumed and tlie average amounts per man are shown 
in Table 14. 



Table 14. 



W('i(jht>< of j()()<h and nutrients consumed in dietitnj study of a unirfrxitij hoot 
crew at Gales Ferry {No. ^2Sii) . 





Kinds anil (otal amounts of food consumed. 


Nutrients and fuel value p( 


•r man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 

June 13 


Second meal, 11 men. 

ANIMAI, FOOD. 

Roast beef, 370 gm.s. (55) ; capon and stuffing, 1,020 
gms. (59) : soup, 780 gms. (62) ; butter, 310 gms. (61) ; 
milk, 4,365 gms. (64). Total animal food 


Grains. 
43 

11 


liraiiis. 
50 

6 


Grains. 
24 

89 


Calories. 
740 




VEGETABI-E FOOD. 

Toasted bread, 680 gms. (68) : mashed potatoes, 765 
gms. (74); tomatoes stewed with liread, MO gms. 
(124) ; dates, 625 gms. (118) . Total vegetable food. 

Total food. 


466 




54 


56 


113 


1,206 




Third meal, 10 men. 
ANIMAL FOOD. 

Cold beef, 9-50 gms. (55) ; omelet, 115 gms. (60) ; but- 




];! 


20 
1 


31 
4 




370 




VEGETABLE FOOD. 

Toasted bread, 455 gms. (68); potatoes, 555 gms. 

(74) ; dates, 410 gms. (US) . Total vegetable food . . 

Oatmeal water, 5,445 gms. (53) 


63 


324 
16 




Total food 






28 


35 


(^6 


710 




Fourili meal, 13 men. 

ANIMAL FOOD. 

Butter, 200 gms. (61) ; milk, 2,325 gms. (64) . Total 
animal food 




13 


13 

1 


20 


10 
124 


256 




VEGET.\BLE FOOD. 

Hominy, 4,015 gms. (65) ; toasted bread, 780 gms. 
(68); sugar, 4.55 gms. (107); dates, 170 gms. (US). 
Total vegetable food . 


.580 




Oatmeal water, 5,445 gms. (53) ; ale, 3,320 gms. (125) . 
Total food . .. 


33 




21 


22 


141 


869 










120 
42 
2 


144 
16 


46 

374 
10 


2, 020 




Total vegetable food for dav u 


1 , 854 






49 




Total nutrients for day a 








164 


160 


430 


3, 923 




First menl, 11 men and coclcswain. {!>) 

ANIMAL FOOD. 

Porterhouse steak, 965 gms. (56) ; omelet, 950 gms. 
(60); butter, 100 gms. (61); milk, 3,375 gms. (64). 




H 


47 
13 


42 
3 


16 
109 


(;49 




VEGETABLE FOOD. 

Oatmeal, 1,675 gms. (67) ; toasted bread, 625 gms. 
(68) , sugar, 425 gms. (107) ; creamed potatoes, 
480 gms. (73) ; dates, 185 gms. (US) ; strawber- 
ries, 2,270 gm.s. (121) . Total vegetable food 

Total food . . . 


528 




60 


45 


125 


1,177 









oThe study began with the second meal on June 13 and ended with the first meal on June 20. In 
order to complete the day of June 13 the (juantities of nutrients and energy in the first meal of June 
20 have been added' to those consumed in the second, third, and fourth meals of June 13, and the 
totals taken as representing the nutrients for the whole day. 

hThe \veights of food material siven under the heading "Kinds and total amounts of food con- 
sumed" include btitter and vegetable food eaten by tlie cockswain. The food eaten by him is not, 
however, included in the amounts of the nutrients and fuel value per man. See page 52'. 



54 

Table 14. — Weiglds of food. '^ and nutrients consumed in dietary study of a unirersity boat 
crew at Gales Ferinj {No. 232) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
Jniie 14 


Second meal, 12 men and cockswain, (a) 

.\NIMAL FOOD. 

Roast beef, 1,715 gm.s. (55); soup, 1,320 gms. (62): 
butter, 255 gms. (til) ; milk, 4,705 gms. (64) . Total 


Grams. 
42 

17 
1 


Grams. 
57 

13 


Grams. 
20 

110 
3 


Calories. 

784 




VEGETABLE FOOD. 

Bread pudding, 710 gms. (69) ; toasted bread, 1,180 
gms. (68) ; mashed potatoes, 825 gms. (74) ; cooked 
asparagus, 1,1.50 gms. (70); dates, 610 gms. (118). 


642 




Oatmeal water, 5,445 gms. (53) 


16 




Total food 








60 


70 


133 


1 , 442 




Ttiird meal, V2 men and cocskivain. (a) 
ANIMAL FOOD. 

Roast beef, 880 gms. (55) ; butter, 140 gms. (61) ; 
milk, 2,070 gms. (64) . Total animal food 

VEGETABLE FOOD. 

Toasted bread, 680 gms. (68); potatoes, creamed 
and browned, 1,460 gms. (73); dates, 115 gms, 




14 


20 

8 


29 


9 

.50 

1 


389 

284 




Oatmeal water, 2,720 gms. (.53) 


4 




Total food 










28 


34 


00 


677 




Foutili meal, 12 men and cockswain, (a) 

ANIMAL FOOD. 

Butter, 115 gms. (61); milk, 2,140 gms. (04). Total 




14 


(i 

8 
2 


13 

1 


9 

80 
51 


182 




VEGETABLE FOOD. 

Hominv, 2,990 gms. (65) ; toasted bread, 470 gms. 
(GK): sugar, 340 gms. (107); dates, 115 gms. (118). 
Total vegetable food 


37u 




Oatmeal water,- 270 gms. (53); ale, 4,250 gms. (125).. 
Total food 


217 










16 


14 


140 


769 










115 

46 

3 


141 
22 


54 
349 
55 


2, 004 




Total vegetable food for da v 


1, 824 






237 




Total nutrients for day 








164 


163 


458 


4,065 




First meal, 11 men and cocksivain. (a) 

ANIMAL FOOD. 

Lamb chops, 735 gms. (57) ; omelet, 1,050 gms. (60) ; 
butter, 70 gms. (61) ; milk, 3,815 gms. (64) . Total 
animal food 




15 


43 
10 


53 
3 


18 
91 


743 




VEGETABLE FOOD. 

Oatmeal, 1,700 gms. (67) ; toasted bread, 470 gms. 
(68); sugar, 210 gms. (107); potatoes, 355 gms. 
(73); dates, 310 gms. (118); oranges, 1,630 gms. 
(120) . Total vegetable food 


442 










Total food 










53 


56 


109 


1,185 









aThe weights of food material given under the heading " Kinds and total amounts of food con- 
sumed " include butter and vegetable food eaten by the cockswain. The food eaten by him is not, 
however, included in the amounts of the luitrients and fuel value per man. See page 52. 

6 Nutrients too small In amount to be included in quantities per man. 



55 

Tablk 14. — WeigJitK of foods and nutrients consumed, in dietary studij of a loiirersitij Ixxit 
crew at Gales Fern/ (No. 232) — Continued. 





Kinds and total amounts of f(jod (consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Second meal, 1^ men and nirkKiniiii. (o) 










1.S9S. 
Jr.iie 1.") 


ANIMAL FOOD. 

Iloast beef, 1,5G0 gms. (55): soup, yt;5 gms. ((12 1: 
butter, 255 gms. (CI) ; milk, -l.lHo gms. (0-4). To- 


(irinmt. 
38 


Granix. 


Gra.W!'. 

18 


Calarien. 
723 




YEGETABI.E FOOD. 






Toasted broad, l,205gms. (68); pudding, 1,005 gm.s. 
((.".h; |irci«n'ccl onions, .540 gms. (72); mashed 
pot;ii(irs, l.L'Jii gms. (74); cooked spinach. 780 
gms. i7."i): (l.'itcs,G50gms. (118). Total vegetable 


19 


16 


125 


739 




Total food 






57 


09 


143 


1,462 




Third meal, 11 men and roekvn'ain.(a) 
















ANIMAL FOOD. 










15 


Roast beef, 840 gms. (55) ; butter, 100 gms. (Gl) ; 
milk, 2,425 gms. (64) . Total animal food 

VEGF.TABLE FOOD. 


22 


29 


11 


405 




Toasted bread, 580 gms. (GS) ; creamed potatoes, 
1 ,090 gm.s. (73) ;dates, 115 gms. (118) . Total vege- 
table food 


7 


4 


45 


250 




Total food 






29 


33 


56 


G55 




Fotiiih meal, 11 iiit n and edekswaiii. (a) 
















ANIMAL FOOD. 










15 


Butter, 225 gms. (61); milk, 2,580 gms. (G4) . Total 
animal food 


8 


23 


12 


296 




VEGETABLE FOOD. 






Horninv, 4,680 gms. (65) : toasted bread, 555 gms. 
((!8); .sugar, 480 gms. (107); dates, 240 gms. (118). 
Total vegetable food 


12 


._, 


12G 


584 




Total food. 






20 


25 


138 


880 










111 

48 


1.58 
25 


59 

387 


2,167 




Total vegetable food for "day 

Total iiutrleiits for day 

Fh'i:!. me(d, 11 men. 


2,015 




l.)!» 


183 


446 


4,182 














ANIMAL FOOD. 










It; 


Sirloin steak, G65 gms. (56) ; omelet, 1,205 gms. (GO) ; 
butter, lOOgms. (61) ; milk, 3,3l'.0 gms. (64). Total 


4:; 


4;; 


16 


642 




VEGETABLE FOOD. 






Oatmeal, 1,630 gms. (67); toasted bread, 1,180 gm.s. 
(68) ; sugar, 480 gms. (107) ; creamed potatoes, 525 
gm.s. (73); strawberries, 2,340 gms. (121). Total 
vegetable food 


19 


5 


142 


707 




Total food . 






62 


48 


158 


1,349 



















aThe weights of food material given under the heading " Kinds and total amounts of food con- 
sumed" include butter and vegetable food eaten by the cockswain. The food eaten by him is not, 
however, included in the amounts of the nutrients and fuel value per man. See page 52. 



56 



TvBLE 14 —Weiqht.f of foods and nutrients consumed in dietani stadii of d vnirersitu hont 
■ a-ew at Gales Ferry {No. f 5^) —Continued. 



Date. 



1898. 
June ](J 



Nutrients and fuel value per man. 



Kinds and total amounts of food consumed. 



Second mcnl, 11 men and cockswain, (a) 

ANIMAL FOOD. 

Roast beef, 1,220 gms. (55); soup, 1,490 gms. (62) ; 
butter, 285 gms. (61) ; milk, 3,005 gms. (64) . Total 
animal food 



VEGETABLK FOOD. 



Pudding, 1,405 gms. (69); toasted bread, 1,760 gms 
(68); cooked asparagus, 1,475 gms. (70); boiled 
beet greens, 425 gms. (71); mashed potatoes, 1,24.'> 
gms. (74) . Total vegetable food 



Grams. 
50 



Total food , 



Third meal, 12 men and cockswain, (a) 



ANIMAL FOOD. 



Roast beet, 780 gms. (.55) ; butter, 155 gins. (61) ; 
milk, 2,665 gms. (64) . Total animal food 



VEGETABLE FOOD. 



Toasted bread, 995 gms. (68); creamed potatoes, 

1,120 gms. (73) . Total vegetable food 

Oatmeal water, 1,360 gms. (53) 



Total food . 



Fourth meal, 12 men and cockswain, (o) 

ANIMAL FOOD. 

Butter, 155 gms. (61); milk, 3,710 gms. (04). Total 
animal food 



VEGETABLE FOOD. 



Hominy, 4,6.50 gms. (65); toasted bread, 540 gms. 

(68) ; sugar, 495 gms. (107) . Total vegetable food . 

Oatmeal water, 2,270 gms. (.5:5) 



Total food 



Total aniin.-il food for day... 
Total vrKctal)U- food for day 
Total beverages for day 



Total nutrients for diiy 



21 



First meal, 1 1 men. 



ANIMAL FOOD. 



Lamb chops, 750 gms. (57) ; poached eggs, 905 gms. 
(99); butter, 140 gms. (61); milk, 3,630 gms. (64). 
Total animal food 



VEGETABLE FOOD. 



Oatmeal, 1,670 gms. (67) ; toasted bread, 880 gms^ 
(68) • sugar, 200 gms. (107) ; creamed potatoes, 56.-> 
gms! (73); dates, 385 gms. (118); oranges, 1,9.55 
gms. (120) . Total vegetable food 



106 

68 

1 



Total food 



Carbo- 
hydrates. 



Qrams 



Fuel 
value. 



Calories. 
658 



143 
32 



103 
1 



120 



175 



57 

432 

2 



4i)l 



145 



1.523 



304 
4 



714 



293 



473 



1,999 

2, 349 

12 



4,300 



1,336 



™VCTer! Muled li the. mount, of the nutrlenta ,iid luel »nlue per man. See psge 5J. 



Table 14. — Weights of food !< nnd luilrients consumed in dietari/ slitdi/ of a unirerfflti/ boat 
crew id (tales Ferry {No. £3i^) — Continued. 





Kinds and total amount.s of food consumod. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
Juno 17 


Second meal, 1'2 men and roekswain. (a) 

ANIMAL FOOD. 

Roast beef, 495 gms. (55); capon with dressing, 
1,800 gms. (59}; soup, 1,305 gms. (62); butter, 855 
gms. (61); milk, 4,930 gms. (64). Total animal 


Grants. 
59 

24 


Oranis. 
56 

14 


Grams. 
27 

119 

1 


Calcjrics. 
873 




VEGETABLE FOOD. 

Toasted bread, 2,000 gms. (68); prepared onions, 
480 gms. (72); mashed potatoes, 1,160 gms. (74); 
puddings, 795 gms. (69); spinach, .540 gms. (75). 
Total vegetable food 


717 






4 




Total food 










83 


70 


147 


1,594 




Third, mefil, 11 men and cockswain. («) 

ANIMAL FOOD. 

Roast beef, 895 gms. (55); butter, 140 gms. (61); 




17 


24 


34 
4 


13 

39 
1 


468 




VEGETABLE FOOD. 

Toasted bread, 610 gms. (68); creamed potatoes, 
995 gms. (73) . Total vegetable food 


230 






4 




Total food 










32 


38 


53 


7U2 




Fourtli incal, 12 men and cockswain, (a) 

ANIMAL FOOD. 

Butter, 140 gms. (61); milk, 2,125 gnus. (64). Total 




17 


(■> 

12 
2 


15 


9 

87 
40 


201 




VEGETABLE FOOD. 

Oatmeal, 3,730 gms. (67); toasted bread, 580 gms. 

(68) ; sugar, 410 gms. (107) . Total vegetable food . 

Oatmeal water, 2,720 gms. (53); ale, 3,315 gms. (125). 

Total food 


425 
172 










20 


17 


136 


798 










129 
60 

2 


156 
24 


05 

374 

42 


2,246 




Total vegetable food for day 


2,004 






180 












191 


180 


481 


4,430 




First meal, 11 men. 

ANIMAL FOOD. 

Porterhouse steak, 1,090 gms. (56); omelet, 1,150 
gms. (60); butter, 85 gms. (61); milk, 3,315 gms. 




18 


53 
12 


45 
4 


16 
110 


701 




VEGETABLE FOOD. 

Oatmeal, 1,490 gms. (67) ; toasted bread, 5G5 gms. 
(68) ; sugar, 155 gms. (107) ; creamed potatoes, 510 
gms. (73) ; dates, 480 gms. (118) ; oranges, l,715gms. 
(120) . Total vegetable food 


537 




Total food 






65 


49 


126 


1,238 









rt The weights of food material given under the heading " Kinds and total amount.s of food con- 
sumed " include butter and vegetable food eaten by the cockswain. The food eaten by him is not, 
however, included in the amounts of the nutrients and fuel value per man. Kee page 52. 



58 



Table 14.- 



■Welghts of foods and nutrients consumed in dietary study of a university lioat 
crew at Gales Ferry {No. 23^ — Continued. 



Nutrients and fuel value per man. 



Kinds and total amounts of food consumed. 



Second mad, 12 men and cockswain, (a) 



ANIMAI, FOOD. 

Roast beef, 1,390 gms. (55); soup, 1,530 gms. (G2) ; 
butter, 210 gms. (61); milk, 3,530 gms. (W). Total 
animal food 



VEGETABLE FOOD. 



Pudding, 820 gms. (09); toasted bread, GG5 gms. (68); 
cooked asparagus, Ijy.iO gms. (70); boiled beet 
greens, 210 gms. (71); mashed potatoes, 680 gms. 
(74) . Total vegetable food 

Oatmeal water, 2,720 gm.s. (53) 



Total food 

Third meal, 12 men- and coclcswain. (a) 



ANIMAL FOOD. 



Roast beef, 9.50 gms. (55); butter, 170 gms. (01); milk, 
2,610 gms. (64) . Total animal food 



VEGETABLE FOOD. 



Toasted bread, 980 gms. (68) ; creamed potatoes,!, 105 
gms. (73) . Total vegetable food 



Total food 

Fourth meal, 12 men and cockswain, (a) 

ANIMAL FOOD. 

Butter, 115 gms. (61); milk, 1,885 gms. (64). Total 
animal food 



VEGETABLE FOOD. 



Oatmeal, 3.000 gms. (67); toasted bread, 470 gms. 

(68); sugar, 295 gms. (107); dates, 200 gms. (118). 

Total vegetable food 

Oatmeal water, 2, 720 gms. (.53); ale, 2,950 gms. (125). 



Total food , 



Total animal food for day — 
Total vegetable food for day , 
Total beverages for day , 



Total nutrients for day. 



/V)vs7 meal, 11 men. 



ANI.M.\L FOOD. 



Lamb chops, 665 gms. (57); omelet, 1,445 gms. (00); 
butter, 240 gms. (61 ) ; milk, 3,315 gms. (64) . Total 
animal food 



VEGETABLE FOOD. 



Oatmeal, 1,475 gms. (67); toasted bread, 990 gms. 
(68) ; sugar, 255 gms. (107) ; creamed potatoes, 455 
gms. (73); oranges, 1,405 gms. (120). Total vege- 
table food 



Total food. 



(/rams. 
34 



Carbo- Fuel 
hvdrates. value. 



33 



115 

45 

3 



163 



137 
23 



160 



(kdories. 
029 



404 

8 



65 



60 
298 
37 



385 



123 



1,041 



300 

746 



379 
156 



1,950 

1, 620 

164 



3,734 



n The weights of food material given under the heading "Kinds and total amounts of food con- 
sumed" include butter and vegetable food eaten by the cccksvvain. The food eaten by him is not, 
however included in the amounts of the nutrients and fuel value per man. See page 52. 



59 

Table 14. — Wciglds? of foods and nutrients consumed in dietary sludij of tt unirersiti/ hoat 
crew at Gales Ferry {No. 232) — Continued. 







Nutrients and fuel value per man. 


Date. 


Kinds iiiid total ainouTits of food consumed. 


Protein. Fat. l^^i^X. 


Fuel 
value. 


1.S98. 
Jiiiio 19 


Secmid meal, 12 mm and cocks ira in. (a) 

ANIMAL FOOD. 

Roa.st beef, 210 gms. (55); capon, with drcssins, 
1,800 gms. (.59); soup, 1,575 gm.s. (02) : butter, ;!70 
gms. (61); milk, 5,330 gms. (64). Total animal 


Grams. 
55 


Grams. 
53 

23 


Grams. 

28 

112 


Calorics. 
833 




VEGETABLE FO0I>. 

Toasted bread, 1,885 gms. (68) ; ice cream, 1 ,120 gms. 
(81); onions, 285 gms. (72); mashed potatoes, 1,120 
gms. (74) ; spinach, 665 gms. (75) . Total vegetable 
food 


763 




Total food . . 






77 


76 140 


1 596 




Third meal, 1/t mm. 

ANIMAL FOOD. 

Roast beef, 795 gms. (55) ; poached eggs, 1,615 gms. 
(99); butter, 140 gms. (61); milk, 2,610 gms. (64). 




19 


32 
10 


37 
3 


9 
76 


5T' 




VEGETABLE FOOD. 

Hominy, 2,025 gms. (65) ; toasted bread, ,835 gms. 
(68) ; sugar, 240 gms. (107) ; creamed potatoes, 935 
gms. (73) . T( )tal vegetable food 


381 




Total food 






42 40 


85 


893 










Total animal food for dav 


132 150 


53 
295 


2, 1,53 




Total \'egetablo food for day 

Total nutrients for day 

Fimt meal, 11 men. 

ANIMAL FOOD. 

Porterhouse steak, 1,150 gms. (56) ; omelet, 965 gms. 
(60); butter, 115 gms. (61); milk, 2,550 gms. (64). 
Total animal food. 


48 29 


1,076 




180 


17!) 


318 


3,829 


20 


50 
11 


43 
4 


12 
98 


654 




VEGETABLE FOOD. 

Oatmeal, 1,275 gms. (67); toasted bread, .565 gms. 
(68) ; sugar, 155 gms. (107) ; creamed potatoes? 425 
gms. (73); dates, 425 gms. (118); oranges, 1,150 
gms. (120) . Total vegetable food 


484 




Total food ' 








61 47 


110 1,138 




Averag'e iiutrieMts per (lay 6 






171 


171 


434 4.070 











a The weights of food material given under the heading "Kinds and total amounts of food con- 
sumed" include butter and vegetable food eaten by the cockswain. The food eaten by him is not, 
however, included in the amounts of the nutrients and fuel value per man. See page 52. 

b See footnote, p. .53. 



DIETARY STUDY OF THE CAPTAIN OF THE HARVARD FRESH- 
MAN CREW AT GALES FERRY (No. 233). 

Thi.s dietary stud}^ was l)egiin at the same time as dietary stud}" No. 
232 and under practically the same general conditions. The intere.st 
manifested in these investigations made it feasible to determine the food 
consumption of the captain apart from that of the rest of the crew. 
This was the more desirable since several men not in active trainino- 



60 

ate at the same table with the crew and .substitutes. The captain ate 
at the same table with the rest of the crew, but in order that the study 
might be made all his food was served separately and was accurately 
weighed. 

The weight of the subject of this dietary study, before and after 
rowing, is recorded, with those of the rest of the crew, on page 52. 

Results of tlie study. — The total food consumed at each meal, the 
nutrients contained in it, and the amounts per man per day are shown 
in the table which follows: 



Table 15. — Wfii/hla of foods and nutrients consumed in a dietari/ studi/ of a mpiain of a 
university boat crew {No. 233) . 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1S9S. 
June 19 


Firgt meal. 

ANIMAL P001>. 

Bluefish, 5r)sms. (26), poached eggs, 5-5 gms. (99); 
butter, 30 gms. (101); cream. 340 gms. (30); milk, 


Gra7ns. 
34 

20 


Grams. 
92 

3 


Grams. 
21 

147 


Calories. 
1,081 




VEGETABLE FOOD, 

Toasted >)reftd, 115 gms. (35) : shredded wheat bis- 
cuit, .55 gms. (106): sugar, 30 gms. (107); oranges, 


713 




Total food 






54 


95 


168 


1,794 




Second meal. 

ANIMAI, FOOD. 

Lamb chops, 30 gms. (3); eggs, 55 gms. (99); butter, 
15 gms. (101); milk, 140 gms. (29). Total animal 




19 


IS 

15 


34 

2 


123 


419 




VEGETABLE FOOD. 

Toasted bread, 85 gms. (35) ; mashed potatoes, 140 
gms. (39) ; fresh sliced tomatoes, 85 gms. (1151 ; 
strawberry jelly, 185 gms. (44). yotal vegetable 
food 


.584 




Total food 






33 


36 


130 


1,003 




Third meal. 

ANIMAL FOOD. 

Roast lamb, 85 gms. (23) ; vermicelli soup, 140 gms. 
(28) ; butter, 30 gms. (101) . Total animal food. . . 

VEGETABLE FOOD. 

Toasted bread, S5gm;. (3.5): graham wafers, 55 gms. 
(103): cooked as[)aragus, 30 gms. (70); boiled 
potatoes, 85 gms. (113); stewed prunes, 285 gms. 




19 


33 

21 
1 


43 
5 


2 

216 

28 


.543 

1,018 






119 




Total food 








55 


48 


246 


1,680 






85 
56 

1 


169 
10 


30 

486 
28 


2,043 






2,316 






119 












14:2 


179 


544 


4,477 









61 



Table 15. — Weighfx of foixh <tnfl nutrients confiuutcd in dietdri/ s/inli/ of 
universitij boat crew {No. 233) — C'ontinued. 



'■iiptiiiD of a 





Kinds and tntal amounts (if food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Pat. 


Carbo- 
hydrates. 


Fuel 
value. 




Fir si meal. 










1898. 
June 20 


ANIMAL FO(JI). 

Bluefish, 30 gms. (26); .scrambled egg.s, 11.5 gms. 
(100); butter, 1.5 gms. (101); milk, 455 gm.s. (29). 
Total animal food 


drains. 
40 


Grams. 
45 


Grams. 
23 


('(dories. 
677 




VEGETABLE FOOD. 






Toasted bread, 55 gms. (;i5) ; .sugar, -lO gms. (107); 
oranges, 85 gms. (120) . Total vegetable food 

Total food 


7 


1 


80 


366 




Second mcdl. 

ANIMAL FO(ir>. 


47 


46 


103 


1,043 












20 


Roast beef, .55 gms. (23); butter, .55 gms. (101 j; 
cream, 85 gms. (30) . Total animal food 


20 


(58 


4 


7;!i 




VEGETABLE FOOD. 












Toasted bread 100 gms. (35); lettuce, 30 gms. (Ill); 
boiled potatoes, 115 gms. (113); stewed figs, 225 
gms. (40) . Total vegetable food 


17 


3 


175 


815 




Total food 






37 


71 


179 


1 , 546 




Third mail. 
















ANIMAL FOOD. 










20 


Turliey, 115 gms. (27); tomato soup, 225 gms. (28); 
butter, 30 gms. (101) . Total animal food '... 

VEGETABLE FOOD. 


44 


50 


3 


658 




Toasted bread, 140 gms. (35); graham wafers. 30 
gms. (103); green boiled peas, 55 gms. (38); straw- 
berries, 225 gms. (43). Total vegetable food 

Total food 


25 


4 


1.58 


787 




69 


54 


161 


1,445 




Total animal food for day . 






104 
49 


163 

8 


30 

413 


2, 066 
1,968 




Total vegetable food for dav 




Total nutrients for (lay 






153 


171 


443 


4,034 




First inc(d. 














ANIMAL FOOD. 










21 


Bluefish, 70 gms. (26); poached eggs, 115 gms. (99); 
butter, 5 gm.s. (101); cream, 370 gm.s. (30). Total 


43 


74 


17 


934 




VEGETABLE FOOD. 






Toasted bread, 30 gms. (35) ; shredded wheat bi.s- 
cuit, .55 gms. (106) ; sugar, 15 gms. (107) ; oranges, 
85 gms. (120) . Total vegetable food 


10 


2 


84 


404 




Total food 






.53 


76 


101 


1,338 




Second and third meals. 
















ANIMAL FOOD. 










21 


sirloin .steak, 115 gms. (22); chicken sandwiches, 
75 gms. (36) ; butter, 15 gms. (101) ; milk, 255 gms. 
(29) . Total animal food 


47 


48 


37 


791 




VEGETABLE FOOD. 






Rice, 170 gms. (32); toasted bread, 70 gms. (3-5); 
sugar, 30 gms. (107); boiled potatoes, 115 gms. 
(113); cooked asparagus, 30 gms. (70); stewed 
prunes, 200 gms. (41) . Total vegetable food 

Total food 


18 


3 


202 


930 




65 


51 


2:39 


1,721 









e,2 

Table 15. — Weights of foo(U und nutrients consumed in dietary shidij of a raptain of a 
university boat crew {No. 233) — Continued. 





Kinds and total amoinits of food L-onsnmed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 


1898. 
June 21 


Fourth meal. 

ANIMAL FOOD. 

Fillet of beef, 115 gms. (23) ; tomato soup, 11.5 gms. 
(28) ; butter, 40 gms. (101) . Total animal food . . . 

VEGETABLE FOOD. 

Graham wafers, 30 gms. (103); toasted bread, 85 
gms. (35) ; cooked asparagus, 30 gms. (70) : boiled 
potatoes, 115 gms. (113); canned tomatoes, 115 
gms. (116) ; stewed figs, 115 gms. (40) . Total vege- 


(iraiinf. 
42 

19 
1 


Grams. 
56 

2 


Grams. 
1 

142 

28 


Calories. 
697 

678 




Ale 200 gms (125) . 


119 




Total food 








62 


58 


171 


1,494 










132 

47 
1 


178 

7 


55 

428 
28 


2, 422 






2, 012 






119 












180 


185 


511 


4, 553 




First meal. 

■ ANIMAL FOOD. 

Porterhouse steak, 55 gms. (21) ; scrambled (!ggs. 85 
gms. (100) ; butter, 15 gms. (101) ; cream, 310 gms. 
(30) Total animal food 




•22 


32 

17 


89 

2 


14 
1.55 


1.016 




VEGETABLE FOOD. 

Toasted bread, 85 gms. (35) ; shredded wheat bis- 
cuit, 55 gms. (106) ; sugar, 65 gms. (107) : oranges, 


■ 724 




Total food 






49 


91 


169 


1,740 




Second meal. 

ANIMAL FOOD. 

.Mutt'i)n,S5gms. (2.5); butter, 15 gms. (101). To'tal 




22 


22 
23 


30 

10 




369 




VEGETABLE FOOD. 

Boiled macaroni, 115 gms. (34); toasted bread, 100 
gms. (35); rice custard, 140 gms. (33); boiled pota- 
toes, 115 gms. (113) . Total vegetable food 

Total food 


144 


778 




45 


40 


144 


1,147 




Third meal. 

.\NIMAL FOOD. 

Fillet of beef, 55 gms. (23) ; macaroni soup, 85 gms. 
(28) ; butter, 40 gms. (101) ; milk, 115 gms. (29) . 




22 


26 
26 


50 
9 


129 


600 




VEGETABLE FOOD. 

Toasted bread, 130 gms. (35); lioilcd macaroni, 85 
gms. (34); bread pudding, 85 ^\ns. ( S6) ; fresh 
boiled peas, 30 gms. (38) ; boiled p( .tatc )es, 85 gms. 


719 




Total food 






.52 


.59 


136 


1 1,319 






80 
66 


169 
21 


21 

428 


j 1, 985 






! 2, 221 










146 


190 


449 


4,206 









63 

Table 15. — Weighi>< of foods and nutrients consumed in dietary study (f a cnpfniu (f a 
university boat crew [No. 233) — Continued. 





Kinds and total amounts of food consumed. 


Nutrients and fuel value per man. 


Date. 


Protein. 


Fat. 


Carbo- 
hydrates. 


Fuel 
value. 




Fir»t meal. 










1898. 
.June 23 


ANIMAL FOOP. 

Beefsteak, ^n gms. (22) ; poached eggs, 11.5 gms. 
(99) ; butter, lb gms. (101) ; milk. 170 gms. (29) . 
Total animal food 


(xrams. 
35 


Grams. 
41 


Grams. 
8 


Calorie.^. 
558 




VEGETABLE FOOD. 






Toasted bread, 8.5 gms. (3.")); shredded-wheat bis- 
cuit, 30 gms. (106); sugar, .i.'i gms. HOT); iiotatoes 
with milk, 65 gms. (1.6); oranges, S,') gms. (120). 
Total vegetable food 


16 


3 


14S 


700 




Total food 








51 


44 1.56 


1 ■*.5S 




Second meal. 














ANIMAL FOOD. 








23 


Porterhouse steak, 55 gms. (21); butter, 15 gms. 
(101) ; milk, 55 gms. (29) . Total animal food 

VEGETABLE FOOD. 


13 


34 3 


:{82 




Rice, 85 gms. (32) ; toa.sted bread, 85 gms. (3.5) ; 
sugar, 30 gms. (107) . Total vegetable food 

Total food 


12 


1 


91 


432 




25 


35 


94 


814 










155 


181 


487 


4,315 







oNot including the fraction of a day on Tune 23. 



SUMMARY. 



Opinion,'^ differ as to the best niethods of training- for athletes, but 
it is coninionly understood that the special objects sought are to lit the 
body either for long-continued exercise, which may be more or less 
severe, or for some feat requiring unusual effort for a short tim(\ 

Professional athletes realize the importance of a regular life as 
regards eating, sleeping, bathing, etc. Before engaging- in any special 
contest it is customary to undergo special training for several weeks. 
College students who are in training for football teams, crews, and 
the like usually undergo special training for six to ten weeks. As 
stated by Thompson:^ 

The i^hysiological objects to l)e attained by any system of dietetic training are to 
reduce the fat and water contained in the tissues of the body, to increase the 
functional activity of the muscles, to train both mu.scles and nerves, and improve the 
breathing power or "wind" and the condition of the skin. This is accomplislied 
by carefully regulated diet, systematic exercises directed to tlie increase of oxidation 
processes, and the more perfect elimination of waste matter from the system. * * * 
Tlie transition from ordinary diet to that of any training system should he made 
gradually, and the return to the usual diet after a period of rigid training should be 
similarly slow. For the first two or three weeks of training, athletes usually lose in 
weight an amount proportionate to their previous condition of robustness, but after 



^ Practical Dietetics, p. 703. 



64 

several weeks an equilibrium should be reached, in which, upon an established diet, 
the body weight remains practically the same. * * * 

While individual dietaries differ in training for the various forms of contest, most 
of them include lean meat, chiefly rare or "underdone," either roasted or broiled; 
the bread should be dry or toasted; a moderate quantity of potatoes and green fresh 
vegetables and fruits are usually allowed. The class of foods to be especially for- 
bidden are sweets, pastry, entrees, rich puddings, sour pickles, and condiments. 
For beverages, weak tea or coffee may be allowed, although sometimes, where the 
object of training is the attainment of special skill in feats of delicate balancing, all 
forms of nerve stimulants, including tea, coffee, and tobacco, should be prohibited. 
Chocolate and cocoa, if not too sweet, may be sometimes allowed, and in some train- 
ing systems the use of light beer and light wine in moderation is included, but strong 
alcoholic spirits are absolutely forbidden. As a rule, three meals a day, at intervals 
of about six hours, are recommended. 

Doubtless these statements may be accepted as representing the 
objects sought by special training- for any athletic feat, and the general 
statements regarding food are in accord with the practice of trainers. 
The diet best suited to the purpose has never been definitely decided 
upon, but varies with time and place according to the ideas of special 
trainers or others having the matter in charge. 

Apparently the diet of the Yale's crews, reported in this bulletin, 
is about the same as regards the different articles of food as that 
reported by Thompson ^ on the authority of Dr. Hartwell, a former 
captain of the University crew and of the University football team, 
which was as follows: 

The training covered a period of ten and one-half weeks. Breakfast, at 7.30 a. m., 
consisted of fruits (oranges, tamarinds, figs, and grapes) ; cereals with rich milk and 
sugar, etc.; beefsteak, usually rare; chops, stews, hash, with once or twice a week 
some salt meat, as bacon or ham, usually accompanied by liver; stewed, browned, 
or baked potatoes; eggs served in different ways; oatmeal water and milk as bever- 
ages, with tea on special occasions for some particular individual. Dinner consisted 
of soups, meats, fish, and vegetables, with a simple dessert, such as rice, bread, or 
tapioca pudding, some fruit, and the same beverages as at breakfast were also used. 
The meats included roast beef, nmtton, or chicken, two kinds being always served. 
But little gravy was used. Fish was served twice a week. The vegetables included 
potatoes, mashed or boiled; tomatoes, peas, beans, and corn. Two vegetables 
besides potatoes were usually served. Supper (8 to 8.15 p. m.) consisted of cereals 
as at breakfast; chops, stews, or cold meat from dinner; rarely beefsteak; potatoes 
stewed or baked, and eggs about three times a week, usually not on the same days 
that they were served for l^reakfast. Sometimes ale was permitted to some indi- 
vidual. After the crews were in final preparation for the race at New London, the 
diet varied somewhat. Breakfast and dinner remained about the same, but a light 
luncheon of cold meat, stewed, or baked potatoes, milk and toast, was served at 4.30 
in the afternoon. After this the evening exercise was engaged in for about two 
hours. Forty-five minutes after this was completed, cold oatmeal or other cereal 
with milk and toast were served. A light supper (9.30) was served just before the 
men retired. 

It is stated that no limit was set as to the quantity of food consumed, 
and, further, that this diet was much more liberal than was served ten 
years before the period referred to [1895J. 

^ Practical Dietetics, p. 705. 



65 

As will be seen by reference to dietaries Nos. 229 and 232 reported 
in the preceding- pages (pp. 31-36 and 51-59), about the same sorts of 
food were consumed as at present. Breakfast cereals, dry toast, 
veg'etal)les in reasonable variety, and fruit constituted the vegetable 
portion of the diet. The principal meats eaten were l>eef, lamb, mut- 
ton, and chicken. Fish was served or a little bacon. Eggs cooked in 
various wavs were eaten at breakfast or supper. The desserts consisted 
of simple pudding or ice cream. Highly seasoned food was avoided. 

The Harvard and Yale boat crews consumed a simple mixed diet. No 
marked peculiarities were observed. This is a matter of interest, since 
the opinion is more or less prevalent at present that large amounts of 
sugar may be profitably added to the ration of athletes, soldiers, or 
others engaged in active muscular exertion. A number of investiga- 
tions on this subject have been summarized in a previous l)ulletin of 
this Department.^ In every case included in that summary sugar 
was consumed by itself and was not added to the diet in the form of 
heavily-sweetened dishes. Of special interest in this connection is the 
report concerning the addition of sugar to the diet of boat clubs in 
Holland during the training for a race. One case is cited in detail.^ 
Two young men with onlv two hours a day for practice at the end of 
two months entered for the race. No change had been made from 
their usual diet except that they ate as much sugar as they wished, 
sometimes as much as one-third of a pound, at the time of their daily 
exercise. One of them, however, did not make this addition to his 
diet until the third week, when he began to show all the signs of over- 
training, loss of weight, and a heavy, dull feeling, with no desire for 
study. On the third day after beginning the use* of sugar these s3^mp- 
toms disappeared. At the time of the race both youths were in fine 
condition and were victorious over their antagonists, who did not 
believe in the use of sugar. No liad after effects were observed. 

It is stated on the authority of the trainer ^ of the Cornell Univer- 
sity boat crew that the men in training seemed to crave sugar and 
were allowed all they wished on cereals, in their tea, coffee, etc., but 
its use in such foods as pie and cake was not considered desirable. 

Whether the diet followed by the Yale and Harvard crews is more 
or less satisf actory> than a diet containing large amoimts of sugar or 
some other special food material can not be decided without compara- 
tive tests in which the kinds and amounts of food consumed are care- 
fully recorded and other necessary observations made. Data are not 
at present available for such comparisons. 

Although Thompson and others have reported the kinds of food con- 
sumed by boat crews and other athletes, so far as can be learned only 
a small number of accurate reports have been made of the amounts of 

^U. S. Dept. Agr., Farmers' Bui. 93. 
12810— No. 75 5 



66 



food actually consumed, consisting of a few dietary studies of profes- 
sional athletes or college football teams or men in training- for some 
special feat requiring unusual muscular exertion. The results of the 
dietary studies of the Yale and Harvard crews reported above are 
summarized in Table 16, which also includes for purposes of compari- 
son the results of other dietary studies among people in varying con- 
ditions in health, and also certain dietary standards. The American 
standards quoted are tentative, as elsewhere explained.^ 

Table 16. — Summary of results of dietary studies of university }>oat creirs and other 

dietary studies. 

[Nutrients in food actually eaten per man per day.] 



DIETARY STITDIES OF UNIVERSITY BOAT CREWS. 

Harvard University crew at Cambridge (No. 227) 

Harvard Freshman crew at Cambridge (No. 228) 

Yale University crew at New Haven (No. 229) 

HarviU'cl University crew at Gales Ferry (No. 230) 

Harvard Freshman crew at Gales Ferry (No. 231) 

Yale University crew at Gales Ferry (No. 232) 

Captain of Harvard Freshman crew (No. 233) 

Average 

SUMMARIZED RESULTS OF OTHER DIETARY STUDIES 

Football team, college students, Connecticut a 

Football team, college students, California b 

Professional athlete, Sandow c 

Prize fighter, England d 

Average of 15 college clubs c 

Average of 14 mechanics' families f 

Average of 10 farmers' families r 

Average of 24 mechanics and farmers' families e 

Average of 14 professional men's families 

DIETARY STANDARDS. 

Man with moderate muscular work, Voit/ 

Man with moderate muscular work Playfair/ 

Man with moderate muscular work, Atwater/ 

Man with hard muscular work, Voit/ .'... 

Man with hard muscular work, Playfair/ 

Man with hard muscular work, Atwater/ 

Man with severe muscular work, Playfair/ 

Man with severe muscular work, Atwater/ 



Protein Fat Carbo- Fuel 

iTotein. .bat. j^y^j-ates. value. 



Grams. 
162 
153 
146 
160 
135 
171 
155 



1.55 



181 
270 
244 
278 
107 
103 
97 
100 
104 



118 
119 
125 
145 
156 
1.50 
185 
175 



Grams. 
175 
223 
170 
170 
1.52 
171 
181 



177 



292 
416 
151 
78 
148 
1.50 
130 
141 
125 



100 
71 



Grams. 
449 
468 
375 
448 
416 
434 
487 



440 



557 
710 
502 
83 
459 
402 
467 
429 
423 



500 
531 



4.50 
.568 



Calories. 
4,130 
4,620 
3,705 
4, 075 
3,675 
4,070 
4,315 



4,085 



5,740 
7, 885 
4,460 
2, 205 
3,690 
S, 465 
3,516 
3,480 
3,326 



3,055 
8,140 
3,500 
3, 370 
3,630 
4, .500 
3, 7.50 
5,700 



a Connecticut (Storrs) Sta. Rpt.l891,p.l28. 
b Unpublished material. 
c Connecticut (Storrs) Sta. Rpt. 1896, p. 158. 
d Medical Times and Gazette. 1865, 1, p. 4.59. 

c U. S. Dept. Agr. , Y'earbook 1898, p. 4.50. The results are summarized from Connecticut (Storrs) Sta. 
Rpts. 1891 to 1897, and the bulletins of this Office. (See list on cover.) 
/From a summary in U. S. Dept. Agr., Office of Experiment Stations Bui. 21, pp. 206-213. 

As has already been pointed out, there were a number of possible 
sources of error in the collection and analysis of the samples of food 
consumed by the Yale and Harvard crews and in the assumptions made 
as to the composition of such foods as were not analyzed. All possi- 
ble care was taken in making the investigations, and the sources of 
error seemed inevitable under the existing experimental conditions. 

lU. S. Dept. Agr., Office of Experiment Stations Bui. 21, pp. 206-213. 



67 

It is believed that the sum of such possible errors is not greater than 
is found in tlie majority of dietar}- studies, especially those made with 
a family or group of persons, and that they are not sufficient to affect 
materially the results. 

Of the dietary studies of the university ])oat crews, Nos. 227, 228, 
231, and 283 are pro])al)ly the most accurate, as the conditions were 
more favorable and a larger numljer of samph?s were analyzed than in 
the other studies. Nos. 227 and 228 were made under conditions which 
seem to afford exceptionally trustworthy results. No. 229, as was 
explained above, was less satisfactory, owing to its short duration and 
to the absence of the crew from their quarters at various times. Fur- 
thermore, the crew at this time were not undergoing as regular and 
severe training as during either the preceding or following weeks. 
The three studies made at Gales Ferry (Nos. 230, 231, and 232) repre- 
sent the food consumption not only of those in most active training 
for participation in the race, Ijut also of a number of trainers and other 
attendants, and of the cockswain, whose exercise was naturally less 
severe than those of the regidar crew or the sul)stitutes. Dietary study 
No. 233 is of particular interest in showing the actual food consump- 
tion of the captain of one of the crews, who was of course at severe 
muscular work during the entire time of the study. 

A number of results of dietary studies were quoted in Taljle 16 for 
comparison with those obtained with the Harvard and Yale crews. 
The dietary study of the Connecticut football team was made at Wes- 
leyan University, at Middletown, when the members of the team were 
in active training. Their exercise was vigorous and at times severe, 
but as it was near the close of the footliall season it was thought by 
the members of the clul) that they were not eating quite as heartily as 
they had earlier in the season. No analyses of food materials were 
made. 

The dietary study of the football team of the Universit}^ of Califor- 
nia was carried on in 1896 Ijy Professor Jaffa of the Universit3^ 

The dietary study of the professional athlete Sandow Avas made by 
Langworthy and Beal while Sandow was tilling an engagement at 
Washington, D. C. The study lasted one day, during which time the 
food was carefully weighed. It was neither sampled nor analyzed. Its 
composition was estimated from analyses of similar foods, most of them 
reported in a previous publication of this Office.^ 

Playfair cites the diet of a young prize fighter recorded by Percy and 
calculates the nutrients it would furnish. According to Perc3%'' the prize 
fighter, who was 22 years of age, 5 feet 6 inches in height, and weighed 
119 pounds, consumed the following diet: ''He breakfasted at 9 a. m., 

1 U. S. Dept. Agr., Office of Experiment Stations Bui. 28. 

*0n the Composition of the Feces of Man in Health and in Diabetes mellitus, p. 3. 



68 

and ate 1 poiuid of mutton, weighed before cooking. He dined at 1 
p. m., and ate the same quantity of mutton, with the addition of about 
2 ounces of bread. And again at supper, at 8 p. m. , he had the same 
quantitj" of mutton. At each meal he drank half a pint of ale, but 
no other liquid at any other time of the day. Nor did he eat any other 
vegetable matter whatever besides the small quantity of bread men- 
tioned. He walked 17 miles per day." Percy analyzed the feces of 
this man, who was said to be '""undergoing a curious and rigorous dis- 
cipline of 'training' for prize lighting," but says nothing as to the con- 
position of the foods eaten. According to Playfair's calculations, the 
diet furnished 269 ounces of mutton without bone, 14 ounces of bread, 
and 170 ounces of ale per week. Evidently Playfair assumes that the 
mutton contained nearly 20 per cent bone. If it be assumed that the 
mutton contained no bone, 1 pound three times a day would of course 
furnish 336 ounces of meat per week, and increase the calculated 
amount of protein in the diet proportionally. 

Table 16 also includes a number of averages of dietaries of student 
clubs and of families of farmers, mechanics, and professional men. 
The college clubs were in New England, Tennessee, and Missouri. 
The families of the farmers, mechanics, and professional men resided 
in the eastern and central United States. All of these studies were 
conducted with considerable care, and in many of them a large number 
of analvses of food materials was made. 

The foreign dietary standards given in the table are those com- 
monl}^ accepted as reliable. The American standards are based upon 
observed facts of food consumption, together with the best available 
data concerning the actual needs and physiological demands of the 
human body under different circumstances. Further observations in 
this direction, and more especially the experimental inquiry with the 
respiration apparatus and the respiration calorimeter,^ may materially 
alter these standards, which are therefore to be considered merely as 
tentative. 

From Table 16 it will be observed that in the seven dietary studies 
of athletes here reported the minimiun quantity of protein, 135 grams 
per man per day, was found in the dietary of the Harvard Freshman 
crew at Gales Ferry, No. 231, and the maximum quantity of protein, 
171 grams, was found in the dietary of the Yale University crew at the 
same place. No. 232, The dietary of the freshman crew just men- 
tioned also furnished the smallest amount of energy, 3,675 calories. 
The largest amount of energy, -±,620 calories, was found in the study 
of the same crew at their training quarters at Cambridge, a short time 
previously, when they consumed 153 grams of protein, very nearly 
the average for the seven studies. The average consumption of nutri- 

' U. S. Dept. Agr., Office of Experiment Stations Buls. 44, 63, 69, 



69 

ents in these seven studies amounted to 155 grams of protein, 177 grams 
of fat, 440 grams of carbohydrates, with a fuel value of 4,085 calories 
of energy per man per day. Dietary studies of football teams of col- 
lege students in Connecticut and California, in which the method of 
training and the very severe work for a limited portion of each day 
furnished conditions very similar to those of the dietary studies 
reported in this connection, show a food consumption of 225 grams 
of protein, 354 grams of fat, and 034 grams of carbohydrates, with a 
fuel value of. 6,815 calories per man per day, results largely in excess 
of those found with the university boat crews. The dietary study of 
the professional athlete Sandow, whose feats of strength are very 
remarkable and who weighed at the time of the study about 200 
pounds, showed a food consumption of 244 grams of protein and 4,400 
calories of energy per day. As this study was only for a single day, 
the figures are not a certain indication of his average food consumption. 
The prize tighter, presumal>ly in training, consumed food which was 
estimated to furnish 278 grams of protein and 2,205 calories of energy. 
But here again we do not know just how closely the figures represent 
the actual average. 

The figures for dietaries for college students' clubs and families of 
mechanics, farmers, and men in professional life in difl'erent parts of 
the United States were obtained in such ways as to leave little room 
for doubt as to the reasonable approach to accuracy in the general 
averages for each class. Fifteen dietary studies of clubs of college 
students at ordinary activity showed a food consumption of 107 grams 
of protein and fats and carbohydrates sufficient to bring the fuel 
value of the diet up to 3,690 calories per man per day. Studies of 24 
mechanics' and farmers' families show a food consumption of 100 
grams of protein and practically 3,500 calories of energy per man per 
day, while in those of 14 professional men's families there was slightly 
more protein and less energy than was found in the average diet of 
farmers' and mechanics' families. 

Of course these figures represent simply what the people in the 
difl'erent classes have been found to eat in the special cases studied. 
Two important questions are thus left unanswered. One is. How far 
are these statistics representative 'i That they are exceptional is hardly 
to be presumed, but how close the averages would come to the actual 
values is a matter that can not be decided without a very large number 
of additional observations. 

The other question is. Do the amounts and proportions of nutrients 
and energy represent the actual physical demand ? The onl v way by 
which an exact answer to this question can be obtained is by accurate 
metabolism experiments; such, for instance, as those with the respira- 
tion apparatus and the respiration calorimeter. It is to be hoped that 
such exact inquiry will be prosecuted more extensively in the future. 



70 

Meanwhile, in the judgment of the writers, the two following state- 
ments are warranted: 

First. The actual food consumption of people in general is influenced 
more or less by the supply at their disposal and their tastes and appe- 
tites. It is reasonably safe to assume that, in many cases, the kinds 
and amounts of nutrients are not fitted exactl}^ to the phj^siological 
needs. Where incomes are as large and food is as abundant as is the 
case with, perhaps, the majority of people in the United States, and 
while appetite and taste are allowed to regulate the food consumption 
without especial regard to hj-gienic demand, it would be going very 
far to assume that the statistics in the table above represent exact 
phj'siological demands. 

Second. It would, on the other hand, be going very far to assume 
that there is no close connection between the actual demand and the 
actual consumption in the cases here cited. There would certainly 
seem to be good physiological ground for the difl'erence between the 
average food consumption of the athletes and that of the people in 
ordinary life whose dietaries are here selected for comparison. There 
is every reason to suppose that there must be a difl'erence in actual 
demand. There is a clearly marked difl'erence in the materials actualh' 
selected and eaten. The kinds and quantities of food consumed b}" 
the imiversity boat crews were not regulated by any idiosj^ncracy or 
judgment, or like or dislike of individual members of the crew, but 
were such as are commonly eaten by persons under similar conditions. 
The crew dietaries are in accord with the results of the best accumulated 
observation and experience. The food of the families and college 
clubs studied was such as ordinary appetite and experience approve. 
It seems, therefore, justifiable to suppose that in a general way the 
difference between the food of the athletes and that of other people 
represents a difl'erence in actual physical need even if neither is an 
accurate measure of that need. 

In this view of the case, which seems to us conservative, it is of spe- 
cial interest to note the large amount of energj^ in the dietary of the ath- 
letes and the still more striking difl'erence in the amount of protein 
consumed b}' these athletes as compared with ordinary working people 
or ordinary college men. Thus the energy of the food consumed per 
man per day in the dietary studies of university boat crews exceeded 
by 4(X» calories, or about 10 per cent, the amount found as the average 
of fifteen dietar}" studies among college clubs in difl'erent parts of the 
countrj^, while the protein in the studies of the university boat crews 
was 48 grams, or 45 per cent larger in amount. In other words, the 
difl^erence in protein was four and one-half times as great as the difl'er- 
ence in fuel value, and the excess in protein would account for a con- 
siderable part of the excess in energy of the diet of the athletes as 
compared with men in ordinary occupations. 



71 

In this connection it is interesting to observe that many physiolo- 
gists are coming to entertain the view that the amount of metabolism 
in the body is regulated not simply by the muscular work, but also by 
the nervous eti'ort required in the performance of this work. The 
especially large proportion of protein observed in the dietary studies 
of the university l^oat crews, of football teams, of the professional 
athlete, and of the pugilist, as compared with the dietary studies of col- 
lege men with ordinary exercise, and with ordinary families of work- 
ingmen and professional men, accord well with a view not uncommon 
of late among physiologists. According to this view men who per- 
form continued nniscular labor, even if it is active enough to make the 
total amount large, do not require especially large amounts of protein 
in their food so long as they undergo no especial mental strain or mus- 
cular fatigue, the principal requirements being an alnmdant supply of 
easily digested food material. On the contrary, when a man or animal 
must perform intense nniscular work for a short period of time and is, 
therefore, imder more or less nervous as well as muscular strain, a 
considerably larger supply of protein seems to ])e required than under 
normal conditions of slow, long-continued work. In other words, if 
a large amount of work must be done in a short time a considerable 
excess of protein is required in the food. This view, which has been 
especially advocated ])y Zuntz,^ seems to be favored l)y the results of 
dietary studies above discussed. 

Recent experiments made by Dunlop, Paton, Stockman, and Mac- 
cadam ^ have to do with the amount of protein required when severe 
muscular work is performed. The results are discussed with especial 
reference to training and are believed to "" show the importance of two 
points long known to athletes and others doing excessive nmscular 
work. The one is the importance of proper training, for by it an 
abstraction of proteid matter from tissues other than muscle can be 
avoided; the other is the importance of there being a sufficiency of 
protein in the diet to compensate for the loss which occurs. An abun- 
dance of protein in the diet of an athlete has other functions to fultill 
besides this. It is required during training for l)uilding up the energy- 
liberating mechanism — the protoplasm of muscle — and it is alsorecpiired 
after work to repair that mechanism. The benefits of training are 
well known in other ways, such as preparing the heart for suddenly 
increased duty and limiting the after fatigue eli'ects." 

The power of the body to perform the maximum of muscular work 
within a comparatively short time and with a mininnmi amount of 
fatigue is secured by means of training. Of course, skill in the appli- 
cation of muscular strength is as essential as is the amount of power 



^ U. S. Dept. Agr., Experiment Station Eecord, vol. 7, pp. 538-550. 
2Jour. Physiol., 22 (1897), p. 69. 



72 J^ 



I { 



exerted. The skill is sought by exercise and practice. The object of 
regulating the diet in training is not onh^ to furnish the material to 
supply the power, but also to put the machine in the best condition for 
developing as well as applying the power. In other words, the man is 
to be subjected for a short time to intense muscular strain and consid- 
erable nervous effort. This he is to bear with a maximum of result 
and the minimum of fatigue. For this he needs practical training on 
the one hand and proper diet on the other. If the views above pre- 
sented are correct, the diet for men from whom intense muscular 
effort is required for short periods should supph' liberal amounts of 
energy and especialh' large amounts of protein. 

O 



B Mr '07 



